Zucchini Enchiladas

1 Tablespoon butter
4 Tablespoons all-purpose flour
2 teaspoons chili powder
2 cups milk
2 cups grated cheddar cheese
salt & pepper to taste
6 cups diced summer zucchini
2 Tablespoons vegetable oil
1 1/2 cups diced onion
3 garlic cloves, minced
1 1/2 teaspoon minced hot pepper
16 tortillas
3 cups diced tomatoes
2 cans chicken

In a small sauce pan, 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 oven to 400◦F. Place the zucchini in the microwave for 5 minutes or until tender.

In a sauté pan, heat the oil and sauté the onion, garlic and hot peppers until limp, 3 – 5 minutes. Add the zucchini, chicken and 2/3 of the sauce. Toss to coat.

Grease a 9”X13” baking dish. Spoon some filling onto each tortilla and roll. 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.

Preparation time is approximately 25 minutes
Baking Time is 30 minutes
Yields 16 servings.


Number of Servings: 16

Recipe submitted by SparkPeople user EPLEYC.