1cangreen or red enchilada saucedivided (15 ounces)
Chopped fresh cilantro
Nonfat plain Greek yogurt
Diced cherry tomatoes
Preheat the oven to 425 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
In a large skillet, heat the oil over medium-high heat. Add the onion, red bell pepper, poblano pepper, chili powder, cumin, and salt. Cook, frequently stirring, until the vegetables have softened and are beginning to brown, about 6 minutes, reducing to medium heat if the vegetables start to burn.
Transfer to a large mixing bowl. Add the chicken, corn, 1/4 cup cheese, Greek yogurt, and 1/3 cup enchilada sauce. Stir to combine. Set aside.
With a vegetable peeler or mandoline slicer, slice the zucchini lengthwise into thin strips about 1/8 inch thick. You want the zucchini to be thin enough to roll easily, but not so thin that it tears. Test the first few slices to ensure you are happy with how they are coming out. Discard any uneven and broken pieces. You will have about 48 slices total.
Spread 1/4 cup of the remaining enchilada sauce on the bottom of the dish.
On a large clean work surface, arrange 3 strips of the zucchini next to each other, overlapping the edges by about 1/4 inch (what you are doing here is making 1 big faux tortilla). Place a heaping 2 tablespoons of the chicken filling across the middle of the zucchini strips.
Starting at the short ends (not the sides), gently roll the zucchini strips around the filling like a sleeping bag. Carefully place the roll seam-side down in the prepared dish. Repeat with the remaining zucchini strips and filling. (You should have 16 enchiladas.) Top the zucchini rolls with the remaining enchilada sauce and 3/4 cup cheese.
Bake the enchiladas until the sauce is bubbling and the cheese is melted, 20 to 25 minutes. Serve hot, with any and all desired toppings.
**BAKING TIP: If all of your zucchini enchiladas do not fit in a single baking dish, you can bake the extra in a smaller dish on the side.
TO MAKE AHEAD: To make ahead up to 1 day in advance, assemble the enchiladas through Step 7. Bake just before serving. If you wish to make ahead zucchini enchiladas more than 1 day in advance, prep the enchilada filling as directed through step 3 and store it in an airtight container in the refrigerator for up to 4 days. When ready to prepare, slice, fill, roll, and bake as directed just before serving.
TO STORE: Leftover zucchini enchiladas may be stored in the refrigerator for up to 2 days.
TO REHEAT: Warm leftover zucchini enchiladas in a preheated 350-degree F oven until heated through. You may also microwave them in a covered container until steaming.
TO FREEZE: I do not recommend freezing zucchini enchiladas once they are assembled or baked, as the zucchini becomes very soft and watery when thawed.
VEGETARIAN OPTION: Swap the chicken for 1 can of rinsed and drained low-sodium black beans.
WHOLE30 OPTION: You can make these zucchini enchiladas without cheese and swap in a nondairy Greek yogurt to create a Whole30 zucchini enchiladas recipe that's also dairy free.