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.

Spicy Sauce:
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.