Dinner last night was a TOTAL HIT! And it was super easy to throw together ahead of time. Fresh summer squash with perfectly seasoned, slightly spicy chicken wrapped up and smothered in a creamy, delicious green chili sauce. Could. Not. Get. Enough.

INGREDIENTS – serves 2

1 med-large summer squash, chopped (I used pattypan but zucchini or any other kind will work the same)
1/4 red onion, chopped
1/2lb ground chicken or turkey
1/2t garlic powder
1/4t cumin
1/4t smoked paprika
3-5 dashes of green pepper hot sauce – optional

4 10″ tortillas
1c pepperjack (monterey or cheddar would work too) – divided

2T butter
2T flour
1 can green chilis
3/4c broth or water
1/2c milk of choice
1/4t salt

2c cabbage shredded – optional
1c cucumber, chopped – optional
Lime squeeze – optional

INSTRUCTIONS

Preheat oven to 350°F. 

Saute squash and red onion in some olive oil with a little salt and pepper, cook 2 minutes. Add chicken with a little pinch of salt, garlic powder, cumin and smoked paprika. Stir well, cooking the chicken through, 3-4 more minutes then set aside.

Melt butter in a large pan on med-high heat (I like to use the same one as I cooked the chicken and squash in). Add flour and stir vigorously. Allow the flour to cook for a minute then pour in the green chilis (juice and everything). Whisk until the flour mixture melts into the green chilis then slowly stream in the broth and milk, whisking constantly until its a thin sauce. Bring to a simmer and allow it to reduce for 10-15 minutes (at least by half). Turn off the heat and whisk in a couple small pinches of cheese.

Pour 1/4-1/2c sauce into the bottom of a 8×8/9×9. Divide chicken and squash mixture into 4 tortillas, add a little cheese, roll them up and place seam side down in the pan. Pour the rest of the sauce over the tortillas and sprinkle with remaining cheese, cover with foil and bake for 30 minutes. Remove the foil then bake for 10 more minutes.

Serve with some shredded cabbage and cucumber with a squeeze of lime!

ENJOY!