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Summer Squash Enchiladas

I especially like to serve these enchiladas when squash is readily available in our garden. Everyone who tries them likes the fresh saucy flavor.

4-6 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon vegetable oil
3 cups chopped yellow squash
2 cups cubed cooked chicken
1 can (4 ounces) chopped green chilies
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups milk
10 flour tortillas (6 to 8 inches)
1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
1 cup chopped fresh tomatoes
Sour cream

Directions

In a skillet, saute onion and garlic in oil until tender. Add squash
and saute until tender. Add chicken and chilies; heat through.
In a saucepan, melt butter. Add flour, chili powder, salt and pepper;
stir to form a smooth paste. Gradually add milk, stirring
constantly. Cook until sauce comes to a boil; cook an additional
minute until thickened. Add 1/3 cup sauce to chicken mixture; mix

2 of 2

Summer Squash Enchiladas (continued)

Directions (continued)

well. Place 1/3 to 1/2 cup chicken mixture down the center of each
tortilla; top with 1 tablespoon cheese. Roll up and place seam side
down in a greased 13-in. x 9-in. baking dish. Spread remaining sauce
on top.
Cover and bake at 400° for 25 minutes. Uncover; sprinkle with
tomatoes and remaining cheese. Return to the oven for 5 minutes.
Serve with sour cream. Yield: 4-6 servings.

Nutrition Facts: 1 serving (2 each) equals 473 calories, 25 g fat (10 g saturated fat), 84 mg cholesterol, 815 mg sodium, 34 g carbohydrate, 3 g fiber, 29 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.