Summer Squash Enchiladas

Summer Squash Enchiladas
Summer Squash Enchiladas

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    c. chopped onion

  • 3/4

    c. chopped mixed peppers

  • (red, green, yellow)

  • 2

    cloves minced garlic

  • 1

    tbs olive oil

  • 3

    c. chopped yellow squash or zucchini

  • 1

    recipe Spicy sauce (below)

  • 8

    6-7” tortillas

  • 1 1/2

    c. chopped tomatoes

  • 1/2

    c. Monterey Jack cheese

  • Sour cream

Directions

Cook onions, peppers and garlic in oil 2 minutes, add squash. Cover, cook till tender (3-5 minutes), drain. Prepare Spice Sauce. Stir 1/3 of sauce into squash mixture. Fill each tortilla with 1/3 cup of squash mixture, roll up. Place in greased 12×9×2 inch baking pan. Top with remaining sauce. Cover, bake at 400 degrees for 30 minutes. Uncover; sprinkle with tomatoes and ½ cup shredded cheese. Return to the oven for 5 minutes. Serve with sour cream. Spicy Sauce: Melt 2 tablespoons butter. Stir in 2 tablespoons of flour, 1-2 teaspoons chili powder, salt and pepper. Add 1 cup milk. Cook stirring till bubbly. Stir in 1 cup shredded Monterey Jack cheese.

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