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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I especially like to serve these enchiladas when squash is readily available in our garden. Everyone who tries them likes the fresh saucy flavor. Ingredients:
3/4 cup chopped onion |
2 garlic cloves, minced |
1 tablespoon vegetable oil |
3 cups chopped yellow squash |
2 cups cubed cooked chicken |
1 can (4 ounces) chopped green chilies |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons chili powder |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1-1/4 cups milk |
10 flour tortillas (6 to 8 inches) |
1-1/2 cups (6 ounces) shredded monterey jack cheese, divided |
1 cup chopped fresh tomatoes |
sour cream |
Directions:
1. In a skillet, saute onion and garlic in oil until tender. Add squash and saute until tender. Add chicken and chilies; heat through.
2. In a saucepan, melt butter. Add flour, chili powder, salt and pepper; stir to form a smooth paste. Gradually add milk, stirring constantly. Cook until sauce comes to a boil; cook an additional minute until thickened. Add 1/3 cup sauce to chicken mixture; mix well. Place 1/3 to 1/2 cup chicken mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Spread remaining sauce on top.
3. Cover and bake at 400° for 25 minutes. Uncover; sprinkle with tomatoes and remaining cheese. Return to the oven for 5 minutes. Serve with sour cream. Yield: 4-6 servings.
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