In large skillet over medium heat, heat the oil. Add the onion and salt.
Cook until golden and brown, about 5 minutes. Add the garlic, cumin, chili powder, shredded chicken, and 1 cup enchilada sauce.
After that, use the remaining enchilada sauce to top the zucchini enchiladas.
Sprinkle with the shredded Monterey Jack and cheddar cheese.
Bake for approximately 20 minutes, until the cheese is melted.
Garnish with sour cream and cilantro, and serve.
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