Summer Squash Enchiladas 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) Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Summer Squash Enchiladas cont. 1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided 1 cup chopped fresh tomatoes Sour cream 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 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 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

	Summer Squash Enchiladas 13-in. x 9-in. x 2-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. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008