Summer Vegetable Enchiladas

Name: Summer Vegetable Enchiladas
Ingredients: 1 cup cherry tomatoes; 3 tablespoons olive oil; 3/4 teaspoon chili powder, plus more for sprinkling; 3/4 teaspoon ground cumin; 3 cloves garlic, minced; 1 poblano pepper, seeded and thinly sliced; 1 red onion, thinly sliced; 1 yellow squash, halved and cut into half-moons; Kosher salt and freshly ground black pepper; 16 corn tortillas; Two 15-ounce cans green enchilada sauce; 3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces); Chopped fresh cilantro, for topping; Sour cream, for serving