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    You are in: Home / Recipes / Summer Squash Enchiladas Recipe
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    Summer Squash Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    gourmetmomma's Note:

    From an award winning regional cookbook from the Junior League of North Harris Country (Houston). It is called Texas Ties. I made this and the chilled poblano soup for an elegant vegetarian dinner party. This is best served with Mango Salsa on top.

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    Units: US | Metric


    1. 1
      Place olive oil in large skillet and sauté the onion and garlic for 2 minutes.
    2. 2
      Add the squash (yellow, green, or combination) and cook, covered for 3 to 5 minutes or until tender.
    3. 3
      Drain liquid from the cooked squash and stir in the chile peppers (you can substitute jalapeños).
    4. 4
      Heat the butter in a saucepan until melted. Add the flour and mix well. Stir in the cumin, chile powder, salt, and pepper. Stir over medium heat for 2 minutes.
    5. 5
      Add the milk gradually, stirring constantly. Add the Monterey jack cheese and mix well. Cook until the cheese melts and the mixture becomes smooth.
    6. 6
      Stir 1/3 of the cheese sauce into the squash mixture.
    7. 7
      Fill each tortilla with approximately 1/3 cup of the squash mixture and roll to enclose the filling.
    8. 8
      Arrange tortillas seam side down in a 9x13 baking dish. Top with remaining cheese sauce and Cheddar cheese.
    9. 9
      Bake, covered, for 25 minutes at 350°F.
    10. 10
      Sprinkle with tomatoes and bake, uncovered, for 5 minutes longer.

    Ratings & Reviews:

    • on September 01, 2009


      Really good...I made this for my family and friends and they all thought it was really tasty and unique! The only thing I would change is to make more sauce to cover the bottom of the pan. Great recipe...thanks! :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Summer Squash Enchiladas

    Serving Size: 1 (176 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 354.7
    Calories from Fat 179
    Total Fat 19.9 g
    Saturated Fat 10.0 g
    Cholesterol 42.5 mg
    Sodium 550.3 mg
    Total Carbohydrate 31.5 g
    Dietary Fiber 3.0 g
    Sugars 4.0 g
    Protein 13.5 g

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