• Preheat oven to 350 F.

Zucchini:

• Remove the ends of the zucchinis (4 medium size) and cut in half lengthwise.
• Use a vegetable peeler to cut the zucchini into long/thin strips.
• OPTIONAL (but highly recommended, see notes below**): Place the zucchini slices in a colander and generously salt them. Allow the zucchini to sweat for 15 minutes, then rinse with water and toss them in heavy kitchen towels to gently ring out and release excess water.

Filling:

• Heat vegetable oil (2 tablespoons) in a large skillet over medium heat.
• Once shimmering, add chopped onion (1 cup), salt (1 teaspoon), and pepper (1/2 teaspoon) and saute until soft -- about 10 minutes.
• Add taco seasoning (4 tablespoons) and toss to coat the onions. Cook until fragrant, about 2 minutes.
• Add diced green chilis (4 Ounces), water (1/4 cup). and cooked + shredded chicken (3 cups). Stir until the taco seasoning dissolves in the liquid and everything is well coated in sauce.
• Remove from heat and stir in cottage cheese (1 cup) --or sour cream/Greek yogurt--, and shredded cheddar (2 cups). Stir until well combined and the chicken is coated in sauce.

Assembling (see tips below*** for an EASIER method):

• Spread the enchilada sauce (1 cup) evenly along the bottom of an 11x14 casserole dish, or large skillet.
• Lay the zucchini (3 slices) on a flat surface, overlapping their edges a bit.
• Place a dollop of filling toward one end of the sliced zucchini.
• Roll the zucchini over the filling.
• Lay the rolled zucchini seam side down in your prepared casserole dish.
• Continue until you've done this for all the zucchini.
• Cover the zucchini with the remaining enchilada sauce and sprinkle with jack cheese (1 cup).
• Bake in the preheated oven for 20-25 minutes, you'll know the enchiladas are done once the cheese is golden brown.
• Top with cilantro, avocado, sour cream and enjoy!