Summer Squash Enchiladas Recipe

4.5 2 3
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Summer Squash Enchiladas Recipe

Read Reviews
4.5 2 3
Publisher Photo
I especially like to serve these enchiladas when squash is readily available in our garden. Everyone who tries them likes the fresh saucy flavor.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Summer Squash Enchiladas in Country Chicken Cookbook 1995, p71

Nutritional Facts

2 each: 473 calories, 25g fat (10g saturated fat), 84mg cholesterol, 815mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 29g protein.

  • 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
  1. 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 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.
Originally published as Summer Squash Enchiladas in Country Chicken Cookbook 1995, p71

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MY REVIEW
Donalee2 User ID: 1654265 19318
Reviewed Aug. 12, 2011

"I MADE THIS AND I LIKED IT BUT MY HUSBAND DIDN'T SO FOR SUPPER I MADE SOME MORE WHITE SAUCE AND ADDED CHEESE SINCE I HAD FORGOTTEN TO PUT THAT IN FIRST. HE LIKED THAT. I THINK IT JUST HAD TOO MUCH chili POWDER SO NEXT TIME I MAKE IT I WON'T PUT SO MUCH IN. IT DIDN'T HAVE ENOUGH SAUCE FOR ME SO I DOUBLED THE SAUCE BUT HALVED THE chili POWDER AND WOULD LEAVE THE chili POWDER OUT NEXT TIME. I LIKE MY ENCHILADAS WITH LOTS OF SAUCE. IT IS A VERY GOOD IDEA TO USE UP THE SUMMER SQUASH. I HAVE GOTTEN SO MANY GOOD RECIPES OFF OF TASTE OF HOME FOR SUMMERR SQUASH. I HAVE ALSO CANNED 28 QTS OF YELLOW SQUASH TO USE IN CASSEROLES AND MUFFINS THIS WINTER. THE REASON I ONLY GAVE IT 4 STARS WAS THE chili POWDER IN IT."

MY REVIEW
akhowie User ID: 1490431 13794
Reviewed Jul. 24, 2011

"This was easy to make and was delicious. Next time I make it, I will try chopping the squash a bit smaller. Great way to use a surplus of summer squash."

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