1 (7 to 9 1/2 oz.) pkg. 6-inch tortillas (12)
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 c.) shredded Monterey Jack cheese
1 c. shredded Colby or Longhorn cheese
1 c. milk
2 tsp. cornstarch
1 (10 oz.) can mild enchilada sauce

In 10-inch skillet in 1/2 inch water, place 3 inverted custard cups. Arrange tortillas on heat-safe plate; over high heat, heat water to boiling. Reduce heat to low; cover and steam tortillas 10 minutes or until soft and hot.

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, 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 as is or can be garnished with tomato slices, shredded lettuce, olives, sour cream. Very good.