Preheat oven to 375 degrees. Spray an 8” X 8” baking pan with nonstick spray. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.

Place chicken on the center of the foil, and sprinkle with 1/4 tsp. each chili powder and cumin. Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.

Bake for 25 minutes, or until chicken is cooked through.

Meanwhile, slice off zucchini ends. Cut four 1/8-inch-thick slices lengthwise from the center of each zucchini, for a total of 8 slices. (Reserve remaining zucchini for another time.) Lay 4 slices on a microwave-safe plate, and cover with a damp paper towel. Microwave for 2 minutes, or until mostly softened. Thoroughly blot dry. Repeat with remaining 4 slices.

In a small bowl, mix 1/4 cup enchilada sauce with cream cheese until mostly smooth and uniform.

Cut foil packet to release hot steam before opening entirely. Transfer chicken to a medium-large bowl, and shred with two forks. Add cream cheese mixture, and stir to coat.

Lay 2 zucchini slices vertically on a dry surface, slightly overlapping to form a rectangle. Spoon 1/4th of the chicken mixture (about 1/4 cup) onto the bottom of the rectangle. Carefully roll up slices over the filling, and place in the baking pan, seam side down. If needed, secure with toothpicks.

Repeat to make 3 more enchiladas. Top with remaining 1/4 cup enchilada sauce. Bake until hot and bubbly, about 15 minutes.

Sprinkle with shredded cheese. Bake until melted, about 3 minutes.