Preheat Oven to 350F.

Add 2 tbsp of oil to a skillet and add in your diced onions and zucchini Cook until the zucchini is soft.

Add in your ground beef and cook until done. Drain off any excess grease.

Add taco seasoning, Rotel and diced green chilies into the beef. Stir and set aside.

Pour a thin layer of red enchilada sauce into the bottom of a 9"x13" baking dish

To assemble your enchiladas lay out a low-carb tortilla, add a scoop of beef to one side of the tortilla, and top with a sprinkle of cheese. (Note: I mixed together the monterrey jack and sharp cheddar cheese) Roll up the tortilla and place seam-side down into the baking dish. Repeat with the remaining 7 tortillas.

Pour the remaining enchilada sauce over the top of the enchiladas. I had some of my beef mixture left over so I added that to the top as well.

Add your remaining cheese all over the top. If desired, add sliced jalapenos over the top.

Bake at 350F for 20-25 minutes.

Serve the enchiladas immediately and garnish with your favorite toppings such as sour cream, shredded lettuce, and avocado. Enjoy!