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 Summer Squash Enchiladas

4 tbsp. margarine
4 Tbsp. flour
2 tsp chili powder
2 cups milk
2 cups cheddar or jack cheese, shredded
6 cups diced squash
1 sm. onion, diced
1 1/2 tsp minced garlic
3 cups chopped tomato
16 tortillas
2 Tbsp. oil

Melt margarine, stir in flour and chili powder. Add milk slowly,
stirring well to prevent lumps. Add cheese and heat gently until cheese is
melted. Steam squash until just tender. Sauté onion and garlic in oil, (Add
chopped jalapenos if desired) until limp. Add squash and 2/3 of sauce. Grease
9x13 baking dish. Spoon filling on tortillas, roll up, and place seam side
down in baking dish. Spoon extra sauce on top and sprinkle with tomatoes.
Bake 30 minutes at 400 degrees.

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