CALABACITAS WITH GREEN CHILE

Calabacitas with Green Chile: A Bold and Flavorful Veggie Dish

Looking for a veggie-packed dish with a spicy kick? This Calabacitas with Green Chile recipe combines fresh zucchini, yellow squash, and the bold flavor of Gilly Loco Chile Verde™ for a hearty, flavorful meal. Whether served as a main course or a side dish, these enchiladas are easy to prepare and perfect for any occasion. Get ready to enjoy the rich flavors of New Mexico in every bite!

1. Prepare the Vegetables:
   Heat olive oil in a large sauté pan over medium-high heat. Add the diced zucchini and yellow squash, cooking for 3-4 minutes until softened.
2. Add the Flavors:
   Stir in the garlic and corn, cooking for another minute. Add Gilly Loco Chile Verde™, and season with salt and pepper to taste. Remove from heat and let cool.
3. Prepare the Tortillas:
   In a small sauté pan, heat vegetable oil. Once hot, dip each corn tortilla in the oil and place on paper towels to drain.
4. Layer the Enchiladas:
   In a 2½ qt casserole dish, layer the enchiladas as follows:
• Place 4 tortillas on the bottom.
• Spread half of the vegetable mixture on top.
• Add another 4 tortillas and sprinkle with half of the shredded cheese.
• Repeat the layers, finishing with the last 4 tortillas and the remaining cheese.
5. Bake:
   Cover and bake in a preheated oven at 350°F for 1 hour. Remove the cover, turn the oven to broil, and cook until the top is golden brown. Let cool before serving.

• Shredded romaine lettuce
• Diced tomato
• Diced cucumber

• Spice it Up: For extra heat, increase the amount of Gilly Loco Chile Verde™.
• Complete the Meal: Serve alongside Gilly Loco Fideo or your favorite rice dish for a full meal.