Preheat oven to 425. Heat oil in large skillet over medium high heat. Add onion and Poblano with a dash of salt. Cook until it starts to brown, about 5 minutes. Transfer to large bowl.
Mix in chicken, ¾ cup cheese, and ½ cup enchilada sauce.
With mandolin or peeler slice zucchini lengthwise into thin strips. You need 48 unbroken pieces.
Spread ½ cup sauce on the bottom of a 9 x 13 inch baking dish. Lay out groups of 3 strips on a clean work surface overlapping the edges by about ¼ inch. Place 2 tablespoons measure of filling on the end of a group of strips, roll up and place seam side down in the baking dish. Repeat until you have 16 enchiladas. Top the zucchini rolls with the remaining 1 cup of sauce and sprinkle the remaining cheese.
Bake for 20 to 25 minutes, until the cheese is melted and sauce is bubbling.
Serve on a bed of lettuce and garnish with cilantro.