Preheat oven to 350 degrees. Pour enough enchilada sauce into bottom of greased (sprayed) casserole dish to cover botttom of pan uo to about 1/4 inch.
Saute garlic and onions in the oil until soft. Add chopped zucchini and chopped squash, and cook about 10 more minutes on medium, regularly stirring.
Stir in shredded chicken, Rotel, cumin, and taco seasoning. Simmer for about 20 minutes.
Place 3-4 tablespoons of filling in each tortilla. Cover with cheese and roll up tortillas.
Put tortillas in pan with seam-side down. Cover with remainig enchilada sauce and remaining cheese. Add extra cheese if you're having a bad day.
Sprinkle hatch chilies on top for additional spice if desired. Mmmmmmmmm.
Bake uncovered in oven for around 15 minute. Sprinkle fresh cilantro on top, and serve with homemade guacamole and sour cream.
