Preheat the oven to 350F.

In a large skillet over medium-high heat, pour the olive oil and add the chopped onion and salt. 

Cook until the onion is golden brown then add garlic, red chili pepper, red chili powder, shredded chicken, and one cup of the red enchilada sauce. 

Stir until the ingredients are well combined. Turn the heat to low. 

Using a slicer, slice the zucchini. The zucchini should be thin enough to wrap and should be fairly uniform. Once the zucchini are sliced, place four pieces on a cutting board, one piece slightly overlapping the other. To do this, put down one slice of zucchini, then place the second slice approximately half way down the first slice. Take the third slice and place it half way down the second slice and so on. When you have four pieces of zucchini ready, place approximately two tablespoons of chicken mixture on top of the zucchinis. Roll up the zucchini to encompass the chicken mixture and place in baking dish. 

Repeat for remaining chicken mixture and zucchini slices. 

Once completed, pour remaining enchilada sauce over the zucchini in the baking dish. Sprinkle 2 cups of shredded cheese over the enchiladas.

Bake for approximately 20 minutes until cheese is melted. 

Garnish with sour cream, guacamole and cilantro.