Preheat oven to 400 degrees Fahrenheit. Spray baking dish with non-stick cooking spray.

In a large skillet over medium heat, melt butter. Add onion and saute until translucent. Add ground beef and salt to taste and cook on medium heat until no longer pink (about 5-10 minutes).

While the beef is browning prepare zucchini slices. I used a mandolin to slice very thin slices of zucchini. You will need about 3You can also use a "y" potato peeler.

Remove skillet from stove and drain off any excess grease. Mix in half the can of enchilada sauce. If desired stir in chilies.

On a cutting board line up three slices of zucchini (allow them to slightly overlap). Spoon about 2-3 tablespoons of the beef mixture and then roll up. Gently place in baking dish. Repeat for remaining zucchini slices.

If desired sprinkle a small amount of salt over zucchini. Spoon remaining enchilada sauce over enchiladas. Sprinkle cheese over enchiladas.

Bake at 400 degrees Fahrenheit for about 15-20 minutes or until cheese is melted.