Summer Squash Enchiladas Recipe

Name: Summer Squash Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 3 cups chopped yellow summer squash; 1 (4 ounce) can diced green chile peppers, divided; 2 teaspoons chili powder, divided; 1/4 teaspoon ground black pepper; Sauce:; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper; 1 cup milk; 1 1/2 cups shredded Monterey Jack cheese, divided; 8 (8 inch) flour tortillas; 1 1/2 cups chopped tomatoes

Servings: persons

cooking spray
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 cups chopped yellow summer squash
1 (4 ounce) can diced green chile peppers, divided
2 teaspoons chili powder, divided
1/4 teaspoon ground black pepper
Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup milk
1 1/2 cups shredded Monterey Jack cheese, divided
8 (8 inch) flour tortillas
1 1/2 cups chopped tomatoes

1
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish lightly with cooking spray.
2
Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic until slightly softened, 3 to 5 minutes. Add summer squash; cook and stir until almost tender, 3 to 5 minutes. Stir in half of the green chile peppers, 1 teaspoon chili powder, and 1/4 teaspoon pepper; cook for 1 minute. Remove from heat.
3
Melt butter in a saucepan over medium heat. Stir in remaining 1 teaspoon chili powder, flour, salt, and 1/8 teaspoon pepper; cook for 1 minute. Pour in milk and stir until sauce thickens, about 5 minutes. Remove from heat. Stir in 1 cup Monterey Jack cheese; add remaining green chile peppers.
4
Stir 1/2 cup sauce into the squash mixture. Spoon 1/3 cup of the squash and sauce mixture into the center of each tortilla; roll up.
5
Arrange filled tortillas in the baking dish. Cover with remaining sauce. Cover baking dish with aluminum foil.
6
Bake in the preheated oven until heated through, about 25 minutes. Top with remaining 1/2 cup Monterey Jack cheese and tomatoes.

1083

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: cooking spray, 1 tablespoon olive oil, 1 onion, chopped, 2 cloves garlic, minced, and more.

Yes, Summer Squash Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Squash Enchiladas

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