Heat oil in 12" skillet over medium-high h eat. Add onion and cook, stirring, until soft, about 2 minutes. Add zucchini, cook until soft, about 3 minutes. Add chick'n. Stir well and cook about 1 minute. Then remove from heat. Stir in 1 1/2 cups salsa and stir well. Remove from heat. Cover the bottom of a 9x13 baking dish with a thin coat of salsa. Divide enchilada filling among tortillas. Roll each up and place seam side down in your baking dish. Pour remaining enchilada sauce over enchiladas and top with any remaining filling.