Beef Enchiladas

This is another recipe that I changed up for my son. He doesn't like the corn tortillas, so I use the flour tortillas. Technically, these are burritos in enchilada sauce. You can correct the recipe and use corn tortillas if you like.

1 pkg 10-inch flour tortillas
1 1/2 lb hamburger
1 med. onion, chopped
1 (16 oz.) can refried beans
1 (4 oz.) can chopped mild green chiles
1 (8 oz.) pkg (2 cups) shredded Monterey Jack cheese
1 cup shredded Colby cheese
2 cups milk
2 tsp cornstarch
1 (10 oz.) can mild enchilada sauce

Wrap the tortillas in damp paper towels and microwave on a plate for about 30 seconds or until it will bend and not break. Cook ground beef and onion, drain. Add refried beans, green chiles with liquid, and 1 cup of shredded Monterey Jack cheese. Heat until blended, remove from heat. Spoon about 1/3 cup meat mixture in lengthwise strip on center of each tortilla; roll up jelly roll fashion, place seam side down in large baking pan. Stir milk and cornstarch until smooth. Pour into a medium sauce pan. Cook, stirring, until mixture boils and thickens slightly. Add enchilada sauce and remaining 1 cup Monterey Jack cheese. Cook, stirring until smooth. Pour over tortillas, sprinkle yellow cheese over top and bake at 350 degrees approximately 25 to 30 minutes. Serve with garnishes of tomato dices, shredded lettuce, olives and sour cream.