Summer Squash Enchiladas

By oldbklady

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

Details

Servings 4
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

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.