Aunt Karen's Summer Squash Enchiliadas

I am sitting down to eat this scrumptious dinner tonight thanks to Aunt Karen (Gerald's Wife)! She shared this wonderful summer recipe in our old Robertson Family Cookbook years ago.

Can I just say her Jack Chili Sauce makes the recipe? OK she called it spice sauce but with Monterey Jack Cheese and Chili powder playing starring roles I thought I'd rename it.  It is a must!

Jan's Tips: I double the sauce recipe. but that is personal preference for me. I used 2 teaspoons total Chili powder in the double batch of sauce.  I used a cheddar-jack cheese mix because that's what I had on hand.

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Summer Squash Enchiladas

Ingredients:
3/4 C. chopped onion
3 C. chopped yellow summer squash or zucchini
2 cloves garlic minced
1 Tablespoon oil
4 oz. can chopped green chili's
8 (6-7 inch) flour tortillas
1 batch (I make it a double) Jack Chili Sauce (recipe below)
1 1/2 c. chopped tomatoes

Directions:
In Large skillet over medium heat heat oil, onion and garlic for 2 minutes. Add squash. Cover and let cook 3-5 minutes or until tender, stir occasionally. If any liquid in skillet drain. Add 1/2 of the green chili's and stir to mix. Turn off heat and set skillet aside till later

Make Jack Chili Sauce. (See recipe below)
Lightly spray a 9x13 baking dish with non stick spray.

Stir 1/3 (I think I probably stirred in about 1 1/2 cups) of the prepared Jack Chili Sauce into the squash mixture. Fill each tortilla with 1/3 cup of squash filling. roll up. Place seam side down in baking dish. top with remaining sauce. Cover and bake at 400° for 30 min or until hot and bubbly.
Top with diced tomatoes and remaining chili peppers .

Jack Chili  Sauce
2 Tablespoons melted butter or margarine
1/2 teaspoons chili powder
1/8 teaspoon pepper
2 Tablespoons flour
1/4 teaspoon salt
1 Cup Milk
1 Cup Monterey Jack Cheese.
Stir all ingredients  except the cheese together and cook over medium heat until hot and bubbly and starting to thicken slightly. Stir in 1 cup Cheese until melted.