Zucchini Enchilada

1 Tbsp extra-virgin olive oil
1 cup leeks, chopped
1/4 tsp kosher salt
1 clove garlic, minced
1 tsp ground cumin
1 tsp chili powder
18 oz shredded chicken breast
1 cup red enchilada sauce
2 1/2 lb zucchini, halved lengthwise
1 cup shredded low fat Monterey Jack cheese
1 cup shredded low fat cheddar cheese
2 Tbsp sour cream, for drizzling
fresh cilantro for garnish

Preheat oven to 350 degrees.  In a large skillet over medium heat, heat oil.  Add leeks and season with salt.  Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined.  Add shredded chicken and 2/3 cup enchilada sauce and stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini.  Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top.  Roll up and transfer to a baking dish.  Repeat with remaining zucchini and chicken mixture.

Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack. Bake until cheese melts, 20 minutes. Garnish with sour cream and cilantro and serve.