Heat oven to 350°F. Spray 13x9-inch glass baking dish with no-stick cooking spray; set aside.
Combine eggs and milk in bowl; beat on medium speed until well mixed.
Melt butter in 12-inch nonstick skillet over medium heat. Add green onion and garlic; cook, stirring occasionally, 1 minute. Add egg mixture, beans, 3 tablespoons cilantro, salt and pepper. Cook over medium heat, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 10-12 minutes or until set .
Combine enchilada sauce and 1 cup salsa in medium bowl. Spread 3/4 cup salsa mixture onto bottom of prepared pan. Layer 6 corn tortillas, half of egg mixture and 3 slices cheese. Spoon 3/4 cup salsa mixture over all. Repeat layers ending with sauce.
Cover with aluminum foil; bake 20-22 minutes or until bubbly. Remove foil; continue baking 15-20 minutes or until heated through.
Top with sour cream, salsa and cilantro, if desired.
*Substitute Land O Lakes® Deli White American.
**Substitute 2 (10-ounce) cans enchilada sauce.