Summer Squash Enchiladas Recipe

Name: Summer Squash Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup chopped onion; 2 garlic cloves, minced; 1 tablespoon olive oil; 3 cups chopped zucchini or 3 cups chopped summer squash; 2 ounces green chili peppers, chopped; 2 tablespoons butter; 2 tablespoons flour; 2 teaspoons cumin; 1 ½ teaspoons chili powder; ¼ teaspoon kosher salt; ⅛ teaspoon pepper; 1 cup milk; 1 cup shredded monterey jack cheese; 8 flour tortillas (6 to 7 inches); ½ cup shredded cheddar cheese; ¾ cup chopped fresh tomato

Servings: persons

¾ cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
3 cups chopped zucchini or 3 cups chopped summer squash
2 ounces green chili peppers, chopped
2 tablespoons butter
2 tablespoons flour
2 teaspoons cumin
1 ½ teaspoons chili powder
¼ teaspoon kosher salt
⅛ teaspoon pepper
1 cup milk
1 cup shredded monterey jack cheese
8 flour tortillas (6 to 7 inches)
½ cup shredded cheddar cheese
¾ cup chopped fresh tomato

1
Place olive oil in large skillet and saute the onion and garlic for 2 minutes.
2
Add the squash (yellow, green, or combination) and cook, covered for 3 to 5 minutes or until tender.
3
Drain liquid from the cooked squash and stir in the chile peppers (you can substitute jalapenos).
4
Heat the butter in a saucepan until melted.
5
Add the flour and mix well.
6
Stir in the cumin, chile powder, salt, and pepper.
7
Stir over medium heat for 2 minutes.
8
Add the milk gradually, stirring constantly.
9
Add the Monterey jack cheese and mix well.
10
Cook until the cheese melts and the mixture becomes smooth.
11
Stir 1/3 of the cheese sauce into the squash mixture.
12
Fill each tortilla with approximately 1/3 cup of the squash mixture and roll to enclose the filling.
13
Arrange tortillas seam side down in a 9x13 baking dish.
14
Top with remaining cheese sauce and Cheddar cheese.
15
Bake, covered, for 25 minutes at 350F.
16
Sprinkle with tomatoes and bake, uncovered, for 5 minutes longer.

1191

kcal

Calories

Fat

191

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: ¾ cup chopped onion, 2 garlic cloves, minced, 1 tablespoon olive oil, 3 cups chopped zucchini or 3 cups chopped summer 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

How did you like this recipe?

Frequently Asked Questions