Preheat oven to 350º.

In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, about 5 minutes, then add garlic, cumin and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce stirring to combine.

On a cutting board, use a Y-shaped vegetable peeler or a mandolin to make thin slices of zucchini. Lay out three slices, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.

Bake until melty, 20 minutes.

Garnish with sour cream and cilantro and serve.