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Preheat oven to 350°F. In a large skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, stir and cook an additional minute, until fragrant.
Stir in the enchilada sauce and the green chili. Add 3/4 teaspoon cumin, red pepper flakes, and salt. Taste and add more salt as needed. Add the chicken and stir to combine. Remove from the heat.
Scoop the can of refried beans into a medium-size bowl and smash with a spoon until smooth and spreadable.
To assemble the burritos, spread a line of refried beans down the center of a tortilla. Top it with a spoonful of the chicken mixture, shredded cheese, and a sprinkling of green onions and cilantro.
Roll up the burrito and place edge side down on a large baking sheet. Repeat with the remaining tortillas and fillings. Bake uncovered for about 20 minutes until the tortillas are golden brown with crisp edges. While the burritos are in the oven, whisk together the sour cream and cumin until smooth.
Remove the burritos from the oven and transfer the burritos onto plates. Drizzle with the sour cream. Sprinkle with the remaining green onions and cilantro. Enjoy!