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Spread 1/4 cup sauce on bottom of each of two 9x13-inch casserole dishes. Spread 1/4 cup bean mixture in the center of each tortilla. Gently roll up; place seam-side down in casserole dish. Arrange in 2 rows of 6 in each casserole dish.
Pour remaining sauce over enchiladas. Sprinkle remaining pkg cheese evenly over each casserole dish. Bake, covered with foil, 25 min; remove foil. Bake 5-10 min until sauce bubbles. Remove from oven; let rest 5-10 min before serving. Garnish with green onions.
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