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Summer Squash Enchiladas

Total Time

Prep: 25 min. Bake: 30 min.


4-6 servings

I especially like to serve these enchiladas when squash is readily available in our garden. Everyone who tries them likes the fresh saucy flavor.


  • 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 all-purpose flour
  • 2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/4 cups whole milk
  • 10 flour tortillas (6 to 8 inches)
  • 1-1/2 cups shredded Monterey Jack cheese, divided
  • 1 cup chopped fresh tomatoes
  • Sour cream


  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 13x9-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.

Nutrition Facts

2 each: 473 calories, 25g fat (10g saturated fat), 84mg cholesterol, 815mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 29g protein.

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