Tonight's Fattening Dinner - Summer Squash Enchiladas

[Guest guest]

This was far from low fat but it was soooo good. I cut

the fat a bit by using nonfat milk and some lowfat

cheese. DO NOT use nonfat cheese. Won't melt and make a

smooth cheese sauce. This was worth every fat gram,

believe me.

 

I got it from the August 2000 issue of Hometown Cooking

Magazine, put out by the Better Homes & Gardens folks.

Really enjoyable little magazine, found at the grocery

store at check-out. Small type - like TV Guide but with a

shiny cover. If you can find it, buy it. Fun.

 

If someone can figure out what the fat grams were with

nonfat milk instead of full fat and lowfat cheese instead

of full fat, I would appreciate it. I know it can't be

that much lower but it has to be lower than 27g!!! Thanks

in advance.

 

Here is the recipe:

 

* Exported from MasterCook *

 

Summer Squash Enchiladas

 

Recipe By : Biggest Hits Cookbook*

Serving Size : 4 Preparation Time :0:00

Categories : Cheese Chiles

Squash

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup onion -- chopped

2 cloves garlic -- minced

1 tbsp cooking oil

3 cups yellow squash or zucchini --

chopped

1 4 oz can chopped green chiles -- drained

2 tsp chili powder

1/4 tsp pepper

2 tbsp butter or margarine

2 tbsp all-purpose flour

1/4 tsp salt

1/8 tsp pepper

1 cup milk -- ** see note

5 oz Pepper Jack Cheese (1-1/2 c)--

shredded

8 8 " flour tortillas

1 1/2 cups tomatoes -- chopped

 

In a large skillet, cook onion and garlic in hot oil just

until tender. Stir in squash; cook 3-5 minutes more or

until just tender. Stir in half of the chili peppers, 1

tsp of chili powder and 1/5 tsp pepper. Stir 1 minute

more. Remove from heat. Set aside.

 

In a medium saucepan over medium heat, melt butter. Stir

in flour, salt, remaining 1 tsp chili powder, and 1/8 tsp

pepper. Cook and stir 1 minute. Stir in milk. Cook and

stir until thickened and bubbly. Remove from heat. Stir

in 1 cup of cheese until melted. Stir in remaining chili

peppers. Stir 1/2 cup of cheese sauce into squash

mixture.

 

Spoon 1/3 cup of squash mixture down the center of each

tortilla; roll up. Place tortillas in a lightly greased 2

qt rectangular baking dish. Pour remaining sauce over

rolled-up tortillas. Cover and bake at 400°F for 25

minutes or until heated through. Sprinkle with remaining

cheese and tomatoes. Makes 4 main-dish servings or 8

side-dish servings.

 

Nutritional information (using full-fat milk): 498

calories, 27g total fat (14g sat fat), 58mg chol, 842mg

sodium, 49g carbo, 6g fiber, and 17g protein. Dietary

exchanges: 2 starch, 3 vegetable, 1 high-fat meat, and 3

fat.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Risa's notes:

 

I got the recipe for this from Hometown Cooking Magazine,

August 2000, p. 66-67. Recipe was written by Betty Tiner

of Carmichael, CA. It was included in the cookbook,

Biggest Hits, which is now out-of-print.

 

I used non-fat milk and it came out really good.

 

RisaG