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.”

Ingredients Nutrition


  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.

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