Summer Squash Enchiladas

Ingredients

• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon cooking oil
• 3 cups chopped summer squash or 3 cups zucchini
• 1 (4 ounce) can diced green chili peppers, drained
• 2 teaspoons chili powder
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup milk
• 1 1/4 cups shredded monterey jack pepper cheese
• 1 1/2 cups chopped tomatoes