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Enchiladas
Preheat oven to 375°F with a rack in the center.
In a large mixing bowl, stir together the refried beans, half the cheddar, half the pepper jack, and the scallions.
Spread one cup of the enchilada sauce evenly over the surface of the baking pan.
Divide the filling evenly among the tortillas, making a strip of filling down the center of each tortilla and rolling the tortilla fairly tightly around it.
Line up tortillas seam-side down in the pan, packing them in snugly. They should fit with eight across and two lengthwise across the bottom, per the photos and video above.
Top evenly with remaining sauce and sprinkle with remaining cheddar and pepper jack.
Bake, uncovered, for about 20 minutes, until melted, hot, and bubbly.
Garnish with cilantro and serve.