Prep the “tortillas”: If using low carb tortillas, set aside. For zucchini, slice lengthwise into thin planks (use a mandoline if you have one), sprinkle with salt, and let sit 10 minutes. Pat dry to remove moisture. For cabbage leaves, blanch in boiling water 60–90 seconds, then cool and pat dry.

Cook the filling: Heat oil in a large skillet over medium. Add onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds.

Add the protein: Add ground meat and cook, breaking it up, until browned. If using pre-cooked chicken or pork, just warm it through after the onions and garlic.

Season it: Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Add green chiles. Cook 1–2 minutes to bloom the spices.

Sauce and cheese boost: Pour in 1/2 cup enchilada sauce and 1/2 cup shredded cheese. Stir until the cheese melts and the mixture is thick and cohesive. Taste and adjust seasoning.

Prep the baking dish: Spread 1/2 cup enchilada sauce across the bottom of a 9x13-inch baking dish to prevent sticking.

Roll the enchiladas: Place a spoonful of filling along one edge of your wrap (tortilla, zucchini plank, or cabbage leaf). Roll snugly and place seam-side down in the dish. Repeat until all filling is used.

Top and bake: Pour remaining enchilada sauce over the rolls and sprinkle with the rest of the cheese. Bake at 375°F (190°C) for 18–22 minutes, until bubbly and golden at the edges.

Finish and serve: Let rest 5 minutes. Top with cilantro, avocado, green onions, jalapeños, and a dollop of sour cream if you like. Serve with lime wedges.