It's getting hot in here. So take off all your clothes! Okay, well maybe not. But that's what the enchiladas in my house did. These enchiladas have no clothes on! Can you believe it? Tortilla-less enchiladas. Shame, shame! Naughty enchiladas. Actually, they aren't naughty at all! Some people call these 'zucchini boats' or stuffed zucchini, but I'm taking it a step further and just flat out calling them as they are. Naked.
Even though they are naked, they are ooey gooey cheesy and so very wonderful. I'm not mad at all that these guys are nude. The truth is, when I got my hands on some local zucchini and yellow squash this week, I knew this is exactly what I wanted to do with them with Cinco de Mayo just around the corner!
I've got to say, considering the different palets at the table, I figured that I would at least get one fuss about these enchiladas and how much skin they were showing. But, I didn't get a single negative comment. Everyone thought they were super tasty, even with being completely loaded and packed full with vegetables.
Really, that's all these bad boys are... vegetables and cheesy goodness. All that guilt free awesomeness left me with plenty of wiggle room for some Spanish style rice which left me with a perfectly filling and light dinner that appeased even the pickiest of eaters in my house. And trust me. I have some picky eaters.
These were enjoyed so well that I didn't have any left. And pst... there were only 3 people here eating dinner yesterday!
I can't wait to play around with more naked enchilada ideas. What are some of your favorite enchilada flavors? I'm now accepting requests for what you might like to see naked next! Maybe a chicken verde with a cream sauce? Or... beef and cheese? Maybe just plain ole' cheese?
Naked Cheese & Spinach Enchiladas
TheSkinnyFork.com
The Skinny:
Servings: 4 • Size: 2 Enchiladas • Calories: 242.8 • Fat: 9.9 g • Saturated Fat: 5.6 • Carb: 25.5 g • Fiber: 5.8 g • Protein: 15.3 g • Sugar: 5.4 g • Sodium: 650.2 mg
Ingredients:
4 Medium Zucchini/Yellow Squash
1 (15 Oz.) Can Red Enchilada Sauce (Or homemade.)
1/2 Medium White Onion, Chopped
1 Garlic Clove, Minced
3-4 C. Chopped Kale (About half of a bunch.)
1/2 Tsp. Salt Free Taco/Southwest Seasoning (Or homemade.)
1 C. Reduced Fat Shredded Cheddar Cheese
1/4 C. Queso Fresco (Or other white Mexican style cheese.)
1/4 C. Fresh Chopped Cilantro
2 Green Onions, Chopped
Optional Topping: 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 the reserved zucchini/squash pulp.
Once the onions are starting to soften, add in the garlic clove, 3 C. chopped kale, and 1/2 Tsp. taco seasoning; cook until the greens have wilted down.
Transfer the kale mixture into a medium bowl and stir in 3/4 C. of the Reduced Fat Shredded Cheddar Cheese, 2 Tbsp. Queso Fresco, 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 1/4 C. shredded cheddar cheese and the 2 Tbsp. queso fresco.
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 and serve right away. Enjoy!
