You'll may Need: Stockpot, two 9 x 13 casserole dishes, potato masher.
Preheat oven to 350*F.
Make sauce: Add oil to stockpot on MEDIUM; add garlic. Cook, stirring, 1-2 minute Add flour, chili powder, and cumin; stir to combine. Cook, stirring, 1-2 minute Add stock, tomato sauce, and salt. Bring to a boil on MEDIUM-HIGH, stirring continuously. Cook 1-2 min, until sauce is slightly thickened. Set aside.
Make filling: Mash 1 can beans in mixing bowl. Add second can of beans, soup, and 16 oz cheese. Mix to combine. Set aside.
Prepare tortillas: Heat skillet on MEDIUM-HIGH. Place 1 tortilla in dry pan; cook a few seconds on each side, until warm and pliable. Transfer to clean plate. Repeat with remaining tortillas, stacking them to retain heat.
Spread about 1/4 cup of sauce on bottom of each casserole dish. Spread 1/4 cup filling down each tortilla center. Roll one long edge towards middle to enclose filling; keep rolling into cigar shape. Set aside.
Arrange enchiladas in 2 rows of 6 in each casserole dish.
Pour remaining sauce over enchiladas. Sprinkle half of remaining 8 oz pkg cheese over each dish; top with green onion.
Bake uncovered 25-30 min, until sauce is bubbling. Rest 5-10 min before serving.
Note: Onion Substitute: 1/4 cup instant minced onion or flaked onion for 1 cup (1 medium) chopped onion. "or" Substitute: 1 teaspoon onion powder for 1 cup (1 medium) chopped onion.