In a saute pan over medium heat, add 2 cups of shredded rotisserie chicken and half of the enchilada. The sauce I used was low sodium, so I added some salt and pepper, taste and add if needed. Saute till the chicken is warm and covered in the sauce. Remove from heat.
Cut ends off Zucchini and cut lengthwise down the middle. With a peeler, press firmly on the inside of the zucchini, where the seeds are, and start peeling long strips. Stop once it gets too thin to peel. (I chop up the remainder and saute it with some olive oil so they don't go to waste). Or if you have a mandolin, you can cut the strips with that as well.
Place 3 strips of zucchini on a cutting board, overlapping each other slightly, and place a spoonful of enchilada chicken towards the bottom. Roll tightly and place in a baking dish with the seam side down.
Once all the enchiladas are rolled and in the baking dish, spoon the remainder enchilada sauce over each one and top with shredded cheese.
Bake uncovered for 15 minutes. You can garnish with chop cilantro and sour cream, crema, or Greek Yogurt, and hot sauce for extra spice!