Relayed to us by Laura McKinney of Riverbank Farm.

2 TBSP Butter                                                  1 TBSP vegetable oil

4 TBSP unbleached white flour                         1 ½ cups chopped onion

1 tsp chili powder                                             4 cloves garlic, minced or pressed

½ tsp ground cumin                                          1 large bell pepper, chopped

2 cups milk                                                       6 cups chopped zucchini or summer squash

2 cups sharp cheddar cheese, grated                 chopped hot peppers *optional

½ tsp salt                                                          16 to 18 corn tortillas

fresh ground black pepper to taste                    2 cups chopped tomatoes

   In a saucepan, melt the butter over medium heat.  Stir in the flour, chili powder and cumin to make a thick paste.  Let the flour mixture cook, bubbling for about 2 minutes. Gradually whisk in the milk a little at a time.  Slowly add the cheese, stirring constantly until cheese is melted.  Once the cheese is melted, immediately remove from the heat or the cheese will begin to separate from the sauce. Season with salt and pepper.

   Preheat oven to 400.  Heat oil in a large skillet over medium heat.  Add the onions and garlic and sauté for 5 minutes. Add bell pepper and zucchini (and chopped hot peppers if using) and sauté until the veggies are tender.  Remove vegetables from heat.  Gently mix in 2/3 of the cheese sauce.

   Lightly oil a 9 x 13 inch baking dish.  To assemble, place two tortillas side by side at one end of the pan (they will probably overlap slightly in the middle). Spread a generous amount of filling down the center of the tortillas, then fold them over and roll up the tortillas. Place filled enchiladas seam side down in the pan.  Continue in this manner until you have filled the pan. Spoon remaining sauce on top and garnish with tomatoes.  Bake, uncovered, for 20-25 minutes.  Serves 8.