Ingredients
2 medium zucchini, diced
2 yellow squash, diced
1 tablespoon olive oil
2 garlic cloves, minced
1 cup corn kernels (fresh or frozen)
1 cup Gilly Loco Chile Verde™
Salt and pepper, to taste
12 corn tortillas
2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Calabacitas Chile Verde Casserole
Welcome to a delicious, veggie-packed dish with a spicy kick! This recipe features fresh zucchini, yellow squash, and the bold flavor of Gilly Loco Chile Verde. Perfect for a hearty meal, these enchiladas are loaded with flavor and easy to prepare. Enjoy!
Cooking Instructions:
- In a large sauté pan, heat oil over medium-high heat. Add diced zucchini and yellow squash, cooking for 3-4 minutes.
- Add garlic and corn, cooking for an additional minute. Stir in Gilly Loco Chile Verde. Salt and pepper to taste, then remove from heat and let cool.
- In a small sauté pan, heat the vegetable oil. Once hot, dip each corn tortilla in the oil, place on paper towels to drain.
- Layer the enchiladas in a 2½ qt. casserole dish:
- Place 4 corn tortillas on the bottom.
- Spread half of the vegetable mixture on top, followed by another 4 tortillas and half of the shredded cheese.
- Repeat the layers, finishing with the last 4 tortillas and remaining cheese.
- Cover and bake in a preheated oven at 350°F for 1 hour.
- Remove cover, turn oven to broil, and cook until the top of the enchiladas turns golden brown. Let cool before serving.
Garnish:
- Shredded romaine lettuce
- Diced tomato
- Diced cucumber
Chef Notes:
- For extra spice, increase the Gilly Loco Chile Verde and reduce the Cream of Celery.
- Serve with Gilly Loco Fideo or your favorite rice for a complete meal.
Be Spicy, My Friends! 🌶️