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In a large pan over medium heat, heat the oil.
Saute the chopped onion until it is translucent, about 3 minutes.
Add the minced garlic, cumin, chili powder and salt and cook until fragrant, about 1 minute.
Add the shredded chicken and 3/4 of the enchilada sauce. Stir until coated.
Use a vegetable peeler or mandolin to cut thin slices of zucchini. If you are using large zucchini and a vegetable peeler, you may have to cut the zucchini in half lengthwise first. It's important to cut thin slices, which is hard with a knife. If the planks are too thick, they are hard to roll up. 
Tip: If you're making a zucchini dish with chopped zucchini soon, it's easier to only slice about 2/3 of the zucchini and use the off-cuts for your next dish.
Lay out 3 to 4 slices, letting them overlap slightly, and add some of the meat mixture.
Roll up and transfer to an oven-safe dish. Repeat with the remaining zucchini planks and meat mixture.
I used a 9 in by 13 in casserole for 6 servings. This nicely fit 3 rows of 10 zucchini cannelloni each.
Cover with the remaining enchilada sauce and sprinkle with the grated cheeses.
Bake until the cheese has melted and browned, about half an hour.
Serve topped with a tablespoon of sour cream and some freshly chopped cilantro.
Enjoy!

# Meal Prep Tip
You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or oven. Add the sour cream and cilantro only after reheating.

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