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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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SUMMER SQUASH ENCHILADAS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baxter Estate in Euless, Texas in 1989. Ingredients:
4 tablespoons butter |
4 tablespoons flour |
2 teaspoons chili powder |
2 cups milk |
2 cups cheddar cheese shredded |
6 cups diced squash |
1 small white onion diced |
1-1/2 teaspoons minced garlic |
3 cups chopped tomato |
16 tortillas |
2 tablespoons vegetable oil |
Directions:
1. Melt butter then stir in flour and chili powder.
2. Add milk slowly stirring well to prevent lumps.
3. Add cheese and heat gently until cheese is melted.
4. Steam squash until just tender then sauté onion and garlic in oil until limp.
5. Add squash and 2/3 of the sauce the grease a rectangular baking dish.
6. Spoon filling on tortillas then rollup and place seam side down in baking dish.
7. Spoon extra sauce on top and sprinkle with tomatoes then bake at 400 for 30 minutes.
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