Preheat your oven to 325°F. Lightly coat a 9x11-inch glass baking dish with non-stick cooking spray.

In a bowl, combine the diced chicken and refried beans, mixing them together until evenly combined.

On a flat surface, lay a tortilla and place a generous spoonful of the chicken and bean mixture along one edge of the tortilla. Sprinkle with a little cheese.

Roll the tortilla tightly from the filled edge, then place it seam side down in the prepared baking dish. Repeat with the remaining tortillas, placing them closely together in the dish. If necessary, adjust by adding a couple of tortillas in a different direction depending on size.

Once the dish is filled, pour the enchilada sauce over the rolled tortillas, ensuring they are mostly covered. If any parts are left uncovered, spoon the pooled sauce from between the rolls and drizzle it over the exposed areas.

Top the enchiritos with the remaining cheese, then cover the dish loosely with aluminum foil.

Bake for 20 minutes with the foil on, then remove the foil, rotate the dish, and bake for an additional 20 minutes, or until the cheese is melted and the enchiritos are heated through.