- cooking spray
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups chopped yellow summer squash
- 1 (4 ounce) can diced green chile peppers, divided
- 2 teaspoons chili powder, divided
- 1/4 teaspoon ground black pepper
- Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup milk
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 8 (8 inch) flour tortillas
- 1 1/2 cups chopped tomatoes
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish lightly with cooking spray.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic until slightly softened, 3 to 5 minutes. Add summer squash; cook and stir until almost tender, 3 to 5 minutes. Stir in half of the green chile peppers, 1 teaspoon chili powder, and 1/4 teaspoon pepper; cook for 1 minute. Remove from heat.
- Melt butter in a saucepan over medium heat. Stir in remaining 1 teaspoon chili powder, flour, salt, and 1/8 teaspoon pepper; cook for 1 minute. Pour in milk and stir until sauce thickens, about 5 minutes. Remove from heat. Stir in 1 cup Monterey Jack cheese; add remaining green chile peppers.
- Stir 1/2 cup sauce into the squash mixture. Spoon 1/3 cup of the squash and sauce mixture into the center of each tortilla; roll up.
- Arrange filled tortillas in the baking dish. Cover with remaining sauce. Cover baking dish with aluminum foil.
- Bake in the preheated oven until heated through, about 25 minutes. Top with remaining 1/2 cup Monterey Jack cheese and tomatoes.