Preheat the oven to 350 degrees F (180 degrees C).
Heat the Olive Oil (2 tablespoon) in a large skillet over a high flame. Sauté the Summer Squash (2) and Shallot (1) until tender and beginning to brown, about 5 minutes.
Add the Cherry Tomato (1 pint) and continue to cook until the tomatoes have softened and begun releasing their juices, about 3 minutes more.
Stir in the Fresh Baby Spinach (5 ounce) and cook for another few minutes, until wilted. Set aside to cool slightly.
Meanwhile, combine the Salsa Verde (16 ounce), Plain Greek Yogurt (8 ounce), and Water (1/2 cup) in a medium mixing bowl and whisk until combined.
Ladle half of the sauce into the bottom of a 9x13 casserole dish (or into two 8x8 dishes). Add half the Monterey Jack Cheese (4 ounce) to the squash mixture and stir to combine.
Spoon a few heaping tablespoons of the veggies into the center of one of the 8-Inch Corn Tortilla (10). Roll and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining sauce over the enchiladas and sprinkle with the remaining Monterey Jack Cheese (4 ounce).
Bake in the oven for 20-30 minutes until the cheese is melted and beginning to brown.
Serve warm alongside a simple salad.