Summer Squash Enchiladas - Kraft Recipes Top
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Summer Squash Enchiladas

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Make It

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  • In a skillet, cook onion and garlic in olive oil for 2 minutes; add squash. Cover and cook for 3-5 minutes or until tender. Drain. Stir in chili peppers. Set aside.
  • Spicy Sauce: In a medium saucepan, melt butter or margarine. Stir in flour, chili powder, salt and pepper. Add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add shredded Monterey Jack cheese; stir until melted.
  • Stir one-third of the Spicy Sauce into the squash mixture. Fill each tortilla with 1/3 cup of squash mixture; roll up. Arrange tortillas in a greased 12 inch baking dish. Top with remaining Spicy Sauce. Cover and bake in a 400 degree oven for about 30 minutes or until heated through.


Can be used as an appetizer or as a meal itself served with a salad.

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