Summer Squash Enchiladas Recipe

Name: Summer Squash Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 whole milk; 10 flour tortillas (6 to 8 inches); 1-1/2 cups shredded Monterey Jack cheese, divided; 1 cup chopped fresh tomatoes; Sour cream

Servings: persons

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 whole milk
10 flour tortillas (6 to 8 inches)
1-1/2 cups 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.
2
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 13x9-in. baking dish. Spread remaining sauce on top.
3
Cover and bake at 400u00b0 for 25 minutes. Uncover; sprinkle with tomatoes and remaining cheese. Return to the oven for 5 minutes. Serve with sour cream.

1438

kcal

Calories

Fat

220

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 16 ingredients. The key ingredients include: 3/4 cup chopped onion, 2 garlic cloves, minced, 1 tablespoon vegetable oil, 3 cups chopped yellow squash, 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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