Bountiful Garden Zucchini Enchiladas

Ingredients

• 0.1 teaspoon pepper black
• 2 tablespoons butter 
• 1 teaspoon chili powder 
• 2 tablespoons flour all-purpose
• 8 8-inch flour tortillas ()
• 2 cloves garlic minced
• 0.3 cup chiles diced green canned
• 1 cup milk 
• 0.5 cup monterrey jack cheese shredded
• 1 tablespoon olive oil 
• 1  onion chopped
• 0.3 teaspoon salt 
• 1.5 cups tomatoes chopped
• 3 cups zucchini diced

Equipment

• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Heat oil in a large skillet over medium-high heat. Cook the onion and garlic in the oil until tender, about 5 minutes. Stir in zucchini, 1/4 cup diced chiles, 1 teaspoon chili powder, and 1/4 teaspoon black pepper. Cook until softened, 3 to 5 minutes.
3. Remove zucchini mixture from skillet and reserve.
4. Melt butter in the skillet over medium low heat. Stir in flour, salt, remaining 1 teaspoon chili powder, and 1/8 teaspoon pepper. Cook, stirring, for 1 minute.
5. Pour in milk; whisk until thickened, 3 to 5 minutes. Stir in the remaining 1/4 cup of diced chiles and 1 cup of Monterey Jack cheese.
6. Stir 1/2 cup of cheese sauce into the zucchini mixture. Spoon 1/3 cup squash mixture down the center of each tortilla; roll up.
7. Place filled tortillas in prepared baking dish, pour remaining cheese sauce over. Cover and bake in preheated oven until hot, about 25 minutes.
8. Remove from oven; sprinkle with remaining 1/2 cup Monterey Jack cheese and the chopped tomatoes.