3 lb. yellow or zucchini squash
1 med. onion, chopped
Salt to taste
Pepper to taste
1 lb. jalapeno flavored processed cheese
16 corn tortillas
1/2 c. low fat milk
1 can cream of mushroom sauce
1 can tomato sauce
1 c. grated Cheddar cheese

Cook squash until tender. Mash and drain. Add onion and seasonings. Cut cheese into 16 rectangular spears.

Soften tortillas in microwave. Place about 2 tablespoons squash mixture and 1 cheese spear in each tortilla. Roll up and place in a large rectangular casserole dish that has been coated with vegetable cooking spray.

Combine milk, soup and taco sauce; pour over enchiladas. Top with grated cheese. Cover dish with foil and bake at 350 degrees for 15 minutes.