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.
In a small sauté pan heat vegetable oil. Once hot, dip corn tortillas in the oil (wet), and place on paper towels.
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.
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
*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.
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