Preheat oven to 350ºF. Lightly grease a 9x13 baking dish and set aside.
Sauté the squash, bell pepper, and onion in a large sauté pan for 5-7 Minutes over medium-high heat.
Add spices, all the feta and half of the cheddar and cook for another 5 Minutes until the cheese is melted.
Put half of the enchilada sauce in the greased dish.
Place the squash mixture in the middle of a tortilla. Roll up and place seam-side down in the dish.
Top with remaining enchilada sauce and cheese.
Bake for 15-20 Minutes until warmed through.