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:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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.

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