In a small bowl, combine cheddar and Monterey jack cheese and set aside.
Using a vegetable peeler or mandoline, thinly slice the zucchini into strips. Finely chop any remaining pieces of zucchini.
Heat olive oil in a small pan over medium heat. Add chopped zucchini, onion, cumin, and garlic powder and cook until tender.
Stir in shredded chicken and ¼ cup of enchilada sauce.
Lay out 3-4 strips of zucchini slightly overlapping and fill with ¼ cup of the chicken mixture, top with 2 tablespoons of cheese and roll up. Repeat with remaining zucchini slices.
Place zucchini enchiladas in a 9x13 inch baking dish and top with remaining enchilada sauce and cheese.
Bake for 25-30 minutes or until the cheese is golden brown and bubbly.
Before serving, top with sour cream and chopped cilantro, if desired.
Notes
Refrigerate enchiladas covered for up to 3 days.
Microwave enchiladas to reheat.
Freeze cooled portions for up to 3 months. Wrap tightly in plastic wrap then store in a zippered bag.