Heat oil in a skillet over medium heat. Add onion and jalapeño and sauté for 5-7 minutes. Add spinach and cook until wilted. Add white beans, cumin, salt, cilantro and enchilada sauce and cook until heated through.
Spread a thin, even layer of Sky Valley Green Enchilada Sauce on the bottom of a 9×13 pan. Fill each tortilla with white bean filling, roll to seal and place seam side down in pan. Repeat until pan is full.
Spoon more enchilada sauce on top of each tortilla, then top with cheese. Bake for 15 minutes, until cheese is melty and slightly browned.
Remove from oven and garnish with avocado, fresh cilantro and cotija cheese.