Thursday, August 13, 2015
Summer Squast Enchiladas
I have had this recipe for years and think I got it from Taste of Home magazine. Wherever it was from it was sent in by a Josette Koets of Fairfax, Minn. I had forgotten about it till I got a lot of lovely yellow squash from my sister, Cherrill, and needed different ways to prepare the squash. I really enjoyed this, Clark said it was really good, and Clint says it is all right and he ate only a half of an enchilada. (I finished his the next day and it was still yummy for me) Hope you like it. I cut the recipe in half for us and it made three good sized enchiladas. Served it with chicken as the main dish.
I forgot to cover mine in the oven so the edges got a bit brown but I liked the crispiness it gave.
3/4 Cup chopped onion
2 cloves garlic, minced
1 TBs oil
3 Cups chopped yellow summer squash or zucchini
1/2 of a 4 oz can chopped green chilli peppers (more if you like peppers)
1 recipe Spicy Sauce (below)
8- 6 or 7 inch flour tortillas
1 1/2 cup chopped tomatoes
1 cup shredded Monterey Jack Cheese (I used cheddar)
Cook onion and garlic in oil for 2 minutes; add squash. Cover and cook 3 to 5 minutes or till tender. Drain. Stir in peppers. Prepare the spicy sauce. Stir 1/3 of the spicy sauce into the squash mixture. Fill each tortilla with 1/3 C squash mixture. Roll up and place in greased 12 x 7 1/2 x 2 inch baking dish. Top with remaining spicy sauce and cover, and bake at 400 degrees for 30 minutes. Top with tomatoes the last 5 minutes. Makes 8 servings.
Melt 2 TBS. butter or margarine in a sauce pan. Stir in 2 TBS. flour, 1 to 2 tsps. chili powder, 1/4 tsp. salt, and 1/8 tsp. pepper. Add 1 cup milk and cook and stir till bubbly. Stir in 1 cup shredded Monterey Jack cheese.