Preheat oven to 350°F. Combine cheeses and set aside.
Use a vegetable peeler to cut thin strips of zucchini. Set aside.
Heat olive oil in a small pan. Finely chop any little bits of leftover zucchini.
Add to pan with onion, cumin and garlic and cook over low heat until tender.
Stir in chicken and ¼ cup of enchilada sauce and simmer 5 minutes.
Layout 3-4 strips of zucchini (depending on size) and fill with ¼ cup chicken filling and 2 tablespoons of cheese. Repeat with the remaining zucchini.
Place zucchini enchilada rolls in a 9 x 13" baking pan, top with enchilada sauce and cheese. Bake 25-30 minutes or until cooked and bubbly.
Top with sour cream and cilantro and serve.
Video
Notes
To Freeze: Let cool then place in an airtight container or freezer bag.To Reheat: Let thaw in the refrigerator, re-season, then bake with a fresh layer of cheese on top.