Heat the oil with 2 tablespoons water in a large skillet. Add the squashes and bell peppers and cook, covered, until just tender, stirring occasionally.
Preheat the oven to 400º F.
Line a baking sheet with parchment. Arrange 6 tortillas on it in and layer them as follows: A small amount of the sauce, a layer of the vegetables, a sprinkling of cheese, another tortilla, more sauce and another sprinkling of cheese.
Bake for 8 to 10 minutes, or until the cheese is melted and the enchiladas are hot. Transfer the enchiladas to plates and serve at once.
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