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.

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