Summer Squash Enchiladas

Recipe from: Linda Wilson, Master Gardener

Still looking for ways to use up all that summer squash? Try these tasty enchiladas! This recipe is from The Joy of Gardening Cookbook.

Summer Squash Enchiladas
4 T. butter
4 T. all-purpose flour
2 tsp chili powder
2 c. milk
2 c. grated cheddar or Monterey jack cheese
salt and pepper
6 c. diced summer squash
2 T. vegetable oil
1.5 c. diced onion
3 garlic cloves, minced
1.5 tsp. minced fresh hot peppers, or to taste
16 tortillas
3 c. diced tomatoes

Preheat the over to 400 degrees.

In a small saucepan, melt the butter and stir in the flour and chili powder to make a thick paste. Add the milk a little at a time, stirring well after each addition to prevent lumps. Add the cheese and heat gently until the cheese is melted. Season to taste with salt and pepper.

Steam the squash until just tender, about 5 minutes.

In a saute pan, heat the oil and saute the onion, garlic and hot peppers until limp, about 3-5 minutes. Add the squash and 2/3 of the sauce. Toss to coat.

Great a 9-inch by 13-inch baking dish. Spoon some filling onto each tortilla and roll like a crepe. Place seam-side down in the baking dish. Spoon the extra sauce on top and sprinkle with the tomatoes. Bake the enchiladas for 30 minutes or until hot. Serve immediately.

Preparation time: 25 minutes
Baking time: 30 minutes
Yield: 8 servings