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Preheat the oven to 400°F (205°C).
In a large bowl, combine the chicken, zucchini, corn, black beans, cilantro, cumin, ½ cup of tomatillo salsa, ½ cup of Greek yogurt and ½ the cotija cheese. Season with salt and pepper.
Spread 1 cup of the tomatillo salsa in the bottom of a 9-by-13-inch baking dish.
Working with one tortilla at a time, spread a scant ½-cup of the chicken filling down the middle of a tortilla and roll it up like a cigar. Place the enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Spread the remaining 1-cup of tomatillo salsa over the top of the enchiladas and sprinkle with the remaining ½ cup of cotija cheese.
Bake until bubbling and beginning to brown, about 20 minutes. Let cool slightly.
In a small bowl, whisk the remaining ½ cup of Greek yogurt with the 2 tablespoons lime juice. Season with salt and pepper.
Drizzle the lime crema over the enchiladas and garnish with cilantro and chopped avocado. Serve with lime wedges and hot sauce.