Summer Squash Enchiladas - cooking recipe

Ingredients

3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon cooking oil
3 cups chopped summer squash or 3 cups zucchini
1 (4 ounce) can diced green chili peppers, drained
2 teaspoons chili powder
1/4 teaspoon ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup milk
1 1/4 cups shredded monterey jack pepper cheese
1 1/2 cups chopped tomatoes

Preparation

Preheat oven to 400.
In a large skillet, cook onion and garlic in hot oil just until tender. Stir in squash; cook for 3 to 5 minutes more or just until tender, stirring occasionally.
Stir in half of the green chile peppers, 1 teaspoons of the chili powder and 1/4 teaspoons black pepper. Cook and stir for 1 minute more. Set aside.
For sauce; In a saucepan, melt butter over medium heat. Stir in flour, salt, 1/8 teaspoons black pepper, and remaining chili powder. Cook and stir for 1 minute.
Stir in milk. Cook and stir until bubbly. Remove from heat. Stir in 1 cup of the cheese until melted. Stir in the remaining chile peppers. Stir 1/2 cup of the sauce into squash mixture.
Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place tortillas in a lightly greased 2-quart rectangular baking dish. Top with remaining sauce. Cover and bake about 25 minutes or until heated through. Top with tomato and remaining cheese.