This certainly isn’t the first time that I’ve stripped my enchiladas down into their pure and naked forms. The last time I stuck with a veggie and cheese enchilada, but this time I wanted to make one that was more Tex-Mex inspired with a bunch of cheese and ground beef to pair with the staple red enchilada sauce.
Trust me when I say that you won’t miss the tortilla in these enchiladas. They are every bit as tasty and full of Tex-Mex flavor as any other enchilada you’ll come across. Plus, one of my favorite parts about these enchiladas is that you can make them well ahead of time to have prepared and ready to toss in the oven for dinner at a moments notice.
You really get a one-two punch with the vegetable goodness in these bad boys too. Adding some of the zucchini pulp to the ‘filling’ adds flavor, texture, and gives these enchiladas a more hearty and traditional enchilada experience.
I can honestly say that I almost prefer naked enchiladas to traditional ones. Yep! They’re just that damn good.
If you want to make these ahead of time, merely follow the steps up until the cooking. Just cover the dish with foil and place it in the fridge until you’re ready to bake and enjoy.
I served my enchiladas with a garnish of fresh pico and some avocados, and some chia quinoa chips with salsa on the side.
TheSkinnyFork.com Naked enchiladas are made by stripping out the tortilla and using a zucchini shell instead! Loaded with cheese, lean ground beef, and plenty of sauce and seasonings. You'll never miss the tortilla! Prep Time: 10 Minutes • Cook Time: 40 Minutes
Servings: 8 • Serving Size: 1 Enchilada • Calories: 239 • Fat: 9 g • Saturated Fat: 5 g • Carb: 24 g • Fiber: 4 g • Protein: 18 g • Sugar: 1 g • Sodium: 190 mg
• 4 Medium Zucchini/Summer Squash
• 1 (15. Oz) Can Red Enchilada Sauce
• 1/2 Medium White Onion, Chopped
• 1 Garlic Clove. Minced
• 1 Lb. Extra Lean Ground Beef
• 1/2 Tsp. Salt-Free Taco/Southwest Seasoning
• 1 1/4 C. Reduced Fat Shredded Cheddar Cheese
• 1/4 C. Chopped Fresh Cilantro
• 2 Green Onions, Chopped
• Optional Toppings: Avocado & Fresh Pico
Directions:
Preheat the oven to 375 degrees F.
Scoop out the seeds and pulp from the middle of the zucchini/squash to leave about 1/4" thickness for the 'shell'; reserving and setting the pulp aside.
Place about 1/3 of the enchilada sauce into the bottom of a 13x9" baking dish and set the squash open side up into the dish; set aside.
Lightly coat a large skillet with non-stick cooking spray and heat over medium-high heat.
Add in the 1/2 chopped onion and about half of the reserved zucchini/squash pulp.
Once the onions are starting to soften, add in the garlic clove, 1 Lb. ground beef, and 1/2 Tsp. taco seasoning; cook until the meat is cooked through and browned.
Transfer the meat mixture into a medium bowl and stir in another 1/3 of the enchilada sauce, 1 C. of the Reduced Fat Shredded Cheddar Cheese, 1/4 C. Fresh Chopped Cilantro and 2 Chopped Green Onions.
Spoon the mixture into the prepared zucchini shells.
Top the enchiladas with the remaining enchilada sauce and 1/4 C. shredded cheddar cheese.
Cover the dish with foil and place into the oven to bake for 20-30 minutes or until heated through and the sauce on the bottom is bubbling.
Once done, remove from the oven, garnish with pico if desired, and serve right away. Enjoy!
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free •Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free
