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Preheat the oven to 375.
Heat 1 Tbs oil in a small skillet. Add the jalapeno peppers and garlic, saute for 2 minutes. Pour into a small food processor, along with the cilantro and blitz until combined. Toss in a little salt and pepper.
In a large bowl, combine the shredded chicken with the jalapeno mixture.
Heat the remaining 2 Tbs oil in a medium skillet. Add the onions and saute for 3 minutes, until they start to soften and brown slightly. Add the zucchini, a dash of salt and pepper and saute 2 more minutes. Add to the bowl with the chicken and toss to combine.
Pour a little of the enchilada sauce along the bottom of a 9×13 baking dish. Evenly divide the chicken and zucchini mixture among 6 tortillas. Roll up and place in the baking dish, seam side down. Pour the rest of the sauce over the enchiladas and top with shredded cheese.
Cover with foil and bake 20 minutes. Uncover and bake 10 more. If the cheese isn’t brown and bubbly just yet, turn on the broiler and watch the magic.
Dig. In.