Heat the olive oil in your large skillet over medium-high heat until it begins to shimmer gently. Add the diced red onion and sauté for three minutes until it becomes soft and translucent.

Add the diced zucchini and yellow squash to the skillet with the onions in the pan. Cook for about five minutes until the squash starts to turn golden brown and slightly tender.

Stir in the chopped red bell pepper and the sweet corn kernels into the vegetable mixture. Continue cooking for another three minutes to let the flavors blend and the peppers soften.

Add the minced garlic, cumin, chili powder, and salt to the pan of colorful summer vegetables. Stir constantly for one minute so the garlic becomes fragrant without burning in the hot oil.

Pour about half a cup of the red enchilada sauce directly into the skillet with the vegetables. This coats the filling and keeps it moist and flavorful during the long baking process.

Wrap your corn tortillas in a damp paper towel and microwave them for thirty seconds until pliable. Soft tortillas are much easier to roll and will not crack when you fill them.

Place a large spoonful of the vegetable filling and a sprinkle of cheese onto each warm tortilla. Roll them up tightly and place them seam-side down in your lightly greased baking dish.

Pour the remaining red enchilada sauce evenly over the top of the rolled tortillas in the dish. Sprinkle the rest of the shredded cheese over the sauce until the dish is fully covered.

Place the baking dish in a preheated 375°F oven and bake for twenty to twenty-five minutes. The cheese should be melted and bubbling, and the edges of the tortillas should be slightly crisp.

Remove the enchiladas from the oven and let them rest for five minutes before serving to guests. Top with fresh cilantro, a dollop of sour cream, and a squeeze of fresh lime juice.