Ingredients for Summer Squash Enchiladas
- 1 medium onion, chopped
- Garlic Cloves
- 2 tablespoons olive oil
- Zucchini
- Green Chili Peppers
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon ground cumin
- Chili Powder
- Kosher Salt
- 1/4 teaspoon black pepper
- 2 cups milk
- 1 1/2 cups shredded Monterey Jack cheese
- Flour Tortillas
- 1 cup shredded cheddar cheese
- Fresh Tomato
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How to Make Summer Squash Enchiladas
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, for 2 minutes until fragrant.
- Add 3 cups (approximately 3 medium) diced summer squash to the skillet. Cook, covered, for 3-5 minutes, or until tender.
- Drain any excess liquid from the cooked squash. Stir in 1-2 jalapeño peppers, seeded and minced (adjust to your spice preference).
- In a separate saucepan, melt 4 tablespoons butter over medium heat.
- Whisk in 1/4 cup all-purpose flour until smooth.
- Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook, stirring constantly, for 2 minutes until lightly browned.
- Gradually whisk in 2 cups milk, stirring constantly to prevent lumps.
- Add 1 1/2 cups shredded Monterey Jack cheese and stir until melted and smooth.
- Stir 1/3 of the cheese sauce into the squash mixture.
- Fill each of 12 corn tortillas with approximately 1/3 cup of the squash mixture. Roll tightly and place seam-down in a greased 9x13 inch baking dish.
- Pour the remaining cheese sauce over the enchiladas.
- Top with 1 cup shredded cheddar cheese.
- Bake, covered, for 25 minutes at 350°F (175°C).
- Sprinkle with 1/2 cup chopped tomatoes and bake, uncovered, for 5 minutes, or until cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
16g
Fat
50g
Carbs
10g
