Summer Squash Enchiladas

These vegetarian enchiladas are easy to make, delicious, and very filling. They are also very accommodating to modifications. I frequently use zucchini or add mushrooms and other vegetables.

• Preparation Time: 25 mins
• Cooking Time: 38 mins
• Total Time: 1 hr 3 mins
• Calories: 335 Calories

Ingredients

• 1 cup milk
• ¼ teaspoon salt
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 onion, chopped
• ⅛ teaspoon ground black pepper
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• 2 cloves garlic, minced
• 8 (8 inch) flour tortillas
• 1 ½ cups chopped tomatoes
• cooking spray
• 1 ½ cups shredded Monterey Jack cheese, divided
• 2 teaspoons chili powder, divided
• 3 cups chopped yellow summer squash
• 1 (4 ounce) can diced green chile peppers, divided

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish lightly with cooking spray.

Step 2

Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic until slightly softened, 3 to 5 minutes. Add summer squash; cook and stir until almost tender, 3 to 5 minutes. Stir in half of the green chile peppers, 1 teaspoon chili powder, and 1/4 teaspoon pepper; cook for 1 minute. Remove from heat.

Step 3

Melt butter in a saucepan over medium heat. Stir in remaining 1 teaspoon chili powder, flour, salt, and 1/8 teaspoon pepper; cook for 1 minute. Pour in milk and stir until sauce thickens, about 5 minutes. Remove from heat. Stir in 1 cup Monterey Jack cheese; add remaining green chile peppers.

Step 4

Stir 1/2 cup sauce into the squash mixture. Spoon 1/3 cup of the squash and sauce mixture into the center of each tortilla; roll up.

Step 5

Arrange filled tortillas in the baking dish. Cover with remaining sauce. Cover baking dish with aluminum foil.

Step 6

Bake in the preheated oven until heated through, about 25 minutes. Top with remaining 1/2 cup Monterey Jack cheese and tomatoes.