3/4 cup chopped onion
2 cloves garlic, minced
1 tbsp. cooking oil
3 cups chopped yellow squash or zucchini
1/2 of (4 oz.) can chopped green chili peppers
Spicy Sauce (see below)
8 (6-7 inch) flour tortillas
1 1/2 cups chopped tomatoes

Cook onion and garlic in oil 2 minutes; add squash. Cover; cook 3 to 5 minutes or until tender. Drain. Stir in peppers. Prepare Spicy Sauce.

Stir in 1/3 of Spicy Sauce into squash mixture. Fill each tortilla with 1/2 cup of squash; roll up. Place in greased 12x7x2-inch pan. Top with remaining Spicy Sauce.

Cover and bake at 400°F for 30 minutes. Top with tomatoes, the last 5 minutes.

SPICY SAUCE:

2 tbsp. butter
2 tbsp. all-purpose flour
1-2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
1 cup Monterey Jack cheese, shredded

Melt butter; stir in flour, chili powder, salt, and pepper. Add milk. Cook and stir until bubbly. Stir in cheese.