Prepare the Beans: Rinse the dried beans, place them in a saucepan, and cover with 2 inches of water.
Bring to a boil, cook for 2 minutes, then turn off the heat and let them soak, covered, for 1 hour.
Drain the beans, return them to the pot with just enough fresh water to cover, and add the onions, garlic, oregano, cumin, bay leaves, salt, and pepper.
Bring to a boil, then reduce to a simmer.
Cook covered for about 1 hour, or until tender and most of the liquid is absorbed.
Remove the bay leaves.
Thicken the Filling: Using the back of a spoon, mash about one-quarter of the cooked beans against the side of the pot.
Stir to combine, creating a thick, creamy consistency.
Set aside to cool slightly.
Make the Sauce: While the beans cook, heat the olive oil in a large skillet over medium heat.
Sauté the onions and garlic for 10 minutes until soft.
Stir in the diced tomatoes with their juice, tomato paste, water, green chiles, and jalapeño.
Simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
Assemble the Enchiladas: Preheat your oven to 350°F / 175°C.
Spread a thin layer of sauce on the bottom of a large baking dish.
Working one at a time, place a tortilla on a flat surface. Spoon a line of the bean mixture (about ¼ cup) down the center.
Top with a slice of cream cheese.
Roll the tortilla tightly and place it seam-side down in the baking dish.
Repeat with the remaining tortillas and filling.
Bake and Serve: Pour the remaining sauce evenly over the rolled tortillas.
Sprinkle the grated Monterey Jack cheese over the top.
Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden.
Let rest for a few minutes before serving.
Don't Skip the Mash: Mashing about a quarter of the beans creates a creamier, thicker filling that holds together perfectly inside the tortillas.
