I was really wanting some enchiladas this week. and not just any enchiladas. I wanted the traditional Tex-Mex cheese and chili version. I also really wanted to up my vegetable game, so I opted to make these enchiladas NAKED. That’s right, these enchiladas are stripped of their tortillas and instead are made with the use of zucchinis.

The zucchini here is used to hold all that cheesy goodness in while baking in a chili. They re super good and a perfect way to get your enchilada fix while also getting full on pure vegetable goodness. And when I say there’s a lot of veggies going on here, I mean it.

The cheesy part of the filling in these enchiladas is mixed together with the zucchini pulp. Which means you don’t miss a single bit go the zucchini. I used my own homemade chili for the sauce here, but you can use any meat and bean chili that you like. Though I definitely suggest the one I make. Plus, you’ll have plenty leftover chili to enjoy another time.

These enchiladas were super good and easy to make too. One of the best parts is that you can make them ahead of time and then do the final bake right when you’re ready to enjoy them. I topped mine off with some fresh pico and was perfectly full and satisfied!

Tex-Mex Cheese Zucchini Enchiladas

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

A 'naked' version of the Tex-Mex favorite, cheese enchiladas with a chili 'gravy'!

Ingredients

3 C. Chili
3 Zucchini
1 1/2 C. Reduced Fat Shredded Cheddar

Instructions

Preheat the oven to 350 degrees F. and lightly coat the inside of a 13x9" baking dish with non-stick spray.
Place 1 1/2 C. of the chili into the bottom of the dish; set aside.
Cut the zucchini in half and scoop out the pulp to reserve it.
Set the zucchini into the chili.
Mix together the reserved zucchini pulp with 1 C. shredded cheese.
Stuff the zucchini with the cheese mixture.
Top with the remaining 1 1/2 C. chili.
Sprinkle the remaining 1/2 C. cheese on top.
Cover with foil and place in the oven to bake for about 45 minutes.
Once done, divide evenly among plates and top with pico if desire and enjoy!

Nutrition Facts

Calories

272.41

Fat (grams)

18.35

Sat. Fat (grams)

8.13

Carbs (grams)

11.12

Fiber (grams)

1.68

Net carbs

9.43

Sugar (grams)

3.31

Protein (grams)

16.76

Sodium (milligrams)

681.58

Cholesterol (grams)

53.27

Nutritional Claims: High Fiber • Pescatarian • Mediterranean • Gluten Free • Wheat Free • Egg Free • Peanut Free •Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Kosher