Heat the oil in the largest skillet you have over medium heat. Stir and cook the onion, garlic and chile until the onion is translucent, about 8 minutes. Add the spinach, stirring occasionally until the spinach has wilted. (In a smaller diameter skillet, you may need to add a portion at a time until all of the spinach has wilted.)
Pre-heat oven to 350° F. Spray or rub a small amount of oil in a 9 x 13-inch baking dish. Spread about ¼ cup enchilada sauce on the oiled dish.
Place tortillas on baking sheets, 6 tortillas to a pan. Lightly spray both sides of the tortillas with cooking spray. Bake about 5 minutes, until pliable.
Sprinkle 3 to 4 tablespoons of the spinach and bean mixture down the middle a softened tortilla. Sprinkle about the same amount of cheese on top. Roll the tortilla around the filling and place it seam side down in the baking dish. Repeat with the rest of the tortillas. You can cover the pan at this point and refrigerate overnight.
Pour the enchilada sauce over the rolled tortillas, making sure to cover the ends. You can use all red or all green, or give your enchiladas the Mexican flag color with both, one sauce on each side. Sprinkle with more cheese. Cover and bake until heated through, 20 to 25 minutes.