Summer Squash Enchiladas

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.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• ¾ cup chopped onion
• 2 garlic cloves , minced
• 1 tablespoon olive oil
• 3 cups chopped zucchini or 3 cups chopped summer squash
• 2 ounces green chili peppers , chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 2 teaspoons cumin
• 1 ½ teaspoons chili powder
• ¼ teaspoon kosher salt
• 1⁄8; teaspoon pepper
• 1 cup milk
• 1 cup shredded monterey jack cheese
• 8 flour tortillas (6 to 7 inches)
• ½ cup shredded cheddar cheese
• ¾ cup chopped fresh tomato

Directions:

1. Place olive oil in large skillet and sauté the onion and garlic for 2 minutes.
2. Add the squash (yellow, green, or combination) and cook, covered for 3 to 5 minutes or until tender.
3. Drain liquid from the cooked squash and stir in the chile peppers (you can substitute jalapeños).
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. 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. Stir 1/3 of the cheese sauce into the squash mixture.
7. Fill each tortilla with approximately 1/3 cup of the squash mixture and roll to enclose the filling.
8. Arrange tortillas seam side down in a 9x13 baking dish. Top with remaining cheese sauce and Cheddar cheese.
9. Bake, covered, for 25 minutes at 350°F.
10. Sprinkle with tomatoes and bake, uncovered, for 5 minutes longer.

Reviews

[Italian_mama]

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! :)