Zucchini Enchiladas for 4 Servings

Instructions:

1. Use a vegetable peeler to slice the zucchinis lengthwise into thin, flexible strips, stopping when you reach the seedy core.
2. Heat olive oil in a large skillet over medium heat and sauté the diced onion for 5 minutes until translucent.
3. Add the zucchini strips to the pan for 2 minutes to soften, then remove from heat.
4. In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, and 1/2 cup of enchilada sauce; stir until coated and cheese softens.
5. Lay a zucchini ribbon flat, place a tablespoon of the chicken mixture at one end, roll tightly, and place seam-side down in a 9x13 inch baking dish.
6. Pour the remaining 1 cup of enchilada sauce evenly over the rolls and sprinkle with sharp cheddar cheese.
7. Bake at 375°F (190°C) for 20-25 minutes until the cheese is bubbling and zucchini edges are caramelized.
8. Garnish with chopped fresh cilantro and lime juice before serving.