Summer Squash Enchiladas

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.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 3⁄4 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 1⁄2 teaspoons chili powder
• 1⁄4 teaspoon kosher salt
• 1⁄8 teaspoon pepper
• 1  cup milk
• 1  cup  shredded monterey jack cheese
• 8  flour tortillas (6 to 7 inches)
• 1⁄2 cup  shredded cheddar cheese
• 3⁄4 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.