Preheat oven to 350.

In a large bowl stir together refried beans, cooked rice, ½ C of enchilada sauce, 2 chopped green onions and the Monterey Jack cheese.

In a 9x13 baking dish, spoon in just enough enchilada sauce to coat the bottom.

In the center of each tortilla, place a scoop of mixture and roll up, being sure to tuck in the ends. Place seam side down in casserole dish. When all are rolled up, pour remaining enchilada sauce over everything. Top with shredded Mexican cheese and bake 15 minutes. Garnish with remaining chopped green onion and or cilantro