Summer Squash Enchiladas

I'm taking a break from all my recent wardrobe planning to bring you this awesome recipe!  :D

I still had some summer squash left from Bountiful Baskets a while ago {kept fresh in the fridge with these awesome produce keeper bags!}.  I had almost forgotten about them but luckily they were still good as new!  {Seriously, those bags are genius!}

So I whipped up some good ol' Summer Squash Enchiladas for dinner.

Summer Squash Enchiladas

Filling:

1 1/2 cup onions, chopped

4 garlic cloves, minced

2 tbsp olive oil

6 cups summer squash, chopped

1 4-oz can diced green chili peppers

2 tsp chili powder

1/2 tsp black pepper

Sauce:

4 tbsp butter

4 tbsp flour

2 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

2 cups milk

3 cups mozarella or monterey jack cheese, shredded

Tortillas

Preheat oven to 400.

In large skillet, cook onion and garlic in oil until tender.  Add squash and cook 3-5 minutes more until tender, stirring occasionally.  Stir in half of the green chile peppers, 2 tsp chili powder, and the black pepper.  Cook and stir 1 minute more.  Set aside.

For the sauce:  Melt butter over medium heat.  Stir in flour, chili powder, salt and black pepper.  Cook and stir for 1 minute.  Stir in milk and stir until thick and bubbly.  Remove from heat and add cheese, stir until it melts.  Add the remaining chili peppers to sauce and stir again.  Pour half of sauce into squash mixture and stir to combine. 

Spoon squash mixture down center of each tortilla and roll up.  Place in a lightly greased baking dish.   Top with remaining sauce.  Bake about 25 minutes or until heated through.

Yeehaw!  These are a yummy, comforting southwestern {?} tasting sort of enchilada.  With a hint of spiciness, but not too much {for my family anyway!} that was perfect with a side salad.  Y'all should try it!  They were tasty!