Keep America Spicy! Gilly Up!


November 20, 2015



  • 4 zucchini, medium dice
  • 4 yellow squash, medium dice
  • 1 15 oz. can corn, drained
  • ½ tablespoon garlic, minced
  • 2 Tablespoons vegetable oil
  • 2 10½ can Cream of Celery
  • 8 oz. Gilly Loco Chile Verde
  • Salt and Pepper to taste
  • 1 doz. Yellow or blue corn tortillas
  • 8 oz. Cheddar or Mexican blend cheese, shredded
  • 1 Cup Vegetable oil


  1. In a large sauté pan heat oil over medium high heat. Add zucchini and yarrow squash and cook for 3-4 minutes. Add garlic and corn and cook for one more minute then mix in  Gilly Loco Chile Verde. Salt and pepper mixture to taste. Take off heat and let cool.
  2. In a small sauté pan heat vegetable oil. Once hot, dip corn tortillas in the oil (wet), and place on paper towels.
  3. Layer enchiladas in a 2½ qt. casserole dish. Line 4 corn tortillas on the bottom, then spread half the vegetable mixture, 4 more corn tortillas and half of the cheese. Finish the  layers with the rest of the chicken mixture, 4 more corn tortillas and the last of the cheese.
  4. Cover and bake in oven for 1 hour at 350 degrees. Take cover off, turn oven to broil, once top of enchiladas brown remove from oven. Let cool and serve.


  • Shredded romaine lettuce
  • Diced tomato
  • Diced cucumber

Chef Notes

*If you prefer more spice add more Chile Verde and less cream of celery.
*Serve this dish with Gilly Loco Fideo or your favorite rice.

Be Spicy My Friends!

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