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1
Drain and rinse beans, chop tomatoes with juice.
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2
Combine onions and garlic in microproof dish, cover.
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3
Microwave on High 2 minutes.
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4
Stir in seasonings.
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5
Cover and microwave 1 minute.
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6
Stir in tomatoes and juice.
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7
Microwave, uncovered, 3 minutes.
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8
Transfer 1 cup tomato mixture to bowl and add beans and toss to combine. Reserve remaining mixture for topping.
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9
For each enchilada, sprinkle 1/4 cup cheese down center of tortilla.
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10
Top with 1 heaping tablespoon green chilies and 1/2 cup bean mixture.
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11
Roll up and place seam side down in a 13 x 9-inch microwaveproof casserole. Repeat with remaining tortillas and ingredients.
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12
Spoon remaining tomato mixture over enchiladas.
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13
Sprinkle with remaining 1/2 cup cheese.
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14
Cover and microwave 4 minutes, turning dish 1/2 way at 2 minutes if microwave does not have a rotating disc.
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15
Sprinkle with green onions and serve.
