4 small zucchini
1 t. oregano
1 t. cumin
1/4 t. chili powder
1 c. chopped cilantro
1 garlic clove, minced
1 1/2 c. cooked chicken, cubed
1/4 c. chopped onion
1 c. shredded Cheddar Cheese
Cut zucchini lengthwise. Using a spoon or melon baller, scoop out middle of zucchini. Save this to add to filling. Mix this with chicken, onion, spices, and garlic. Put zucchini into a steamer and steam for one minute. Sprinkle lightly with salt and place zucchini face down on paper towels to drain for 15 minutes. Lightly cover the bottom of a 12 x 9 baking dish with several tablespoons of the enchilada sauce. Place zucchini on top of sauce and fill with chicken mixture. Pour remaining sauce on top. Sprinkle with cheese. Bake, covered, at 400 for 25 minutes
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