3/4 c. chopped onion
2 cloves garlic, minced
1 tbsp. cooking oil
3 c. chopped squash (yellow or zucchini)
1/2 of 4 oz. can chopped green chili peppers
1 recipe spicy sauce
8 (6-7") flour tortillas
1 1/2 c. chopped tomatoes

Cook onion and garlic in oil 2 minutes; add squash. Cover; cook 3-5 minutes or until tender. Drain. Stir in peppers. Prepare Spicy Sauce. Stir 1/3 of spicy Sauce into squash mixture. Fill each tortilla with 1/3 cup of squash; roll up.

Place in greased 12 x 7 1/2 x 2 inch baking dish. Top with remaining Spicy Sauce. Cover; bake at 400 degrees for 30 minutes. Top with tomatoes the last 5 minutes. Makes 8 servings.

Spicy Sauce: Melt 2 tablespoons butter. Stir in 2 tablespoons all-purpose flour, 1-2 teaspoons chili powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add 1 cup milk. Cook and stir until bubbly. Stir in 1 cup shredded Monterey Jack cheese.