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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)
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.

Printed from tasteofhome.com Jul 24, 2008

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Summer Squash Enchiladas cont.

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 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.