4 tablespoons butter
4 tablespoons flour
2 teaspoons chili powder
2 cups milk
2 cups grated cheddar or Monterey jack cheese
salt and pepper
6 cups diced summer squash
2 tablespoons vegetable oil
1 1/2 cups diced onion
3 garlic cloves, minced
1 1/2 teaspoons minced fresh hot peppers or to taste
16 (8-inch) tortillas
2 cups diced tomatoes - we had picante sauce on hand, so that is what I used instead
In a small saucepan, melt the butter and stir in the flour and chili powder to make a thick paste. Add the milk a little at a time, stirring well after each addition to prevent lumps. Add the cheese and heat gently until the cheese is melted. Season to taste with salt and pepper.
Preheat the oven to 400 F.
Steam the squash until just tender, about 5 minutes.
In a saute pan, heat the oil and saute the onion, garlic, and hot peppers until limp, 3-5 minutes. Add the squash and two-thirds of the sauce. Toss to coat.
Grease a 9x13-inch baking dish. Spoon some filling onto each tortilla and roll like a crepe. Place seam side down in the baking dish. Spoon the extra sauce on top and sprinkle with the tomatoes. Bake the enchiladas for 30 minutes, or until hot. Serve immediately.
Makes 8 servings
