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!

Step-by-Step Photos: