Learn how to create scrumptious enchiladas in under 30 minutes that cater to a variety of dietary needs including Paleo, Keto, Primal, Vegetarian, and even Vegan!
In a medium saucepan, combine all ingredients for mole sauce. Simmer on stove over medium-low heat for 20 minutes while you create the rest of the enchiladas.
Preheat oven to 350 degrees and grease a 9x13 baking dish.
Over medium heat, preheat a large skillet. Cook ground beef until no longer pink. Sprinkle with taco seasoning and set aside.
Using a peeler or a mandolin, thinly slice zucchini to create long sheets.
Microwave any tortillas you might be using to soften.
Fill both tortillas and zucchini with ground beef mixture and top with cheese. Roll up like a burrito and place in greased baking dish. Cover with enchilada mole sauce and more cheese.
Bake in oven 20 minutes or until heated through and cheese is bubbly. Remove and top with salsa and/or cilantro. Serve hot.
If you're interested in making these vegan, I substituted the ground beef for a mixture of spinach,kale, onion, and garlic. Chop fresh spinach and kale finely. Saute in pan with olive oil. Add finely sliced onions and minced garlic to pan for the last few minutes. Instead of the ground beef, use this mixture for the filling of your enchiladas. You can also sub out the regular cheese for Daiya's vegan cheese. Follow the rest of the instructions above.