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Summer Squash Enchiladas

 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.
Nutritional 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.