Courtesy of PureZing

Serves 4

INGREDIENTS:

1 cup onions, chopped
2 cloves garlic, pressed or minced
1 Tablespoon olive or coconut oil
3 cups squash: yellow, zucchini, or both
1 4-ounce can diced chilis, drained
2 teaspoons chili powder
2 Tablespoons butter
2 Tablespoons all-purpose flour
Sea salt and freshly ground pepper to taste
1 cup whole milk
2 cups Monterey Jack cheese, grated
1 ½ cups chopped, fresh tomatoes (or canned)

DIRECTIONS:

Preheat oven to 400.

In a large skillet, cook onion and garlic in hot oil just until tender. Stir in squash. Cook for 3 to 5 minutes until tender. Stir occasionally. Stir in half of the green chili peppers, 1 teaspoon of the chili powder and freshly ground b black pepper to taste. Cook and stir for 1 minute more. Set aside.

For sauce:
In a saucepan, melt butter over medium heat. Stir in flour, salt, freshly ground black pepper to taste, and remaining chili powder. Stir and cook for 1 minute. Slowly stir in milk. Cook and stir until bubbly. Remove from heat.

Stir in 1 cup of the cheese until melted. Stir in the remaining chile peppers. Stir 1/2 cup of the sauce into squash mixture. Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place tortillas in a lightly greased 2-quart rectangular baking dish.

Top with remaining sauce. Cover and bake about 25 minutes or until heated through. Top with tomato and remaining cheese and serve.