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Preheat the oven to 425°F. Rub 1 tsp of oil over a metal sheet pan using a pastry brush or your hand.
In a large bowl, stir together the chicken, taco seasoning, enchilada sauce, and cheese. Taste and season with salt and pepper.
Lay tortillas on a clean surface. Spread 1-½ tbsp refried beans on half of each tortilla. Add ¼ cup of filling on top of the beans. Fold tortillas in half and place on the prepared tray.
Drizzle ½ tsp of olive oil on each taco and brush it evenly over the top and sides. Press each taco down slightly.
Bake for 8 minutes. Remove and use spatulas to push any leaked filling back in. Flip each taco, spray tops with cooking spray, and bake for 5 more minutes. Flip one more time, spray again, and bake for 1–3 more minutes or until perfectly crispy.
Make the sauce. In a small bowl, mix lime zest (¼ tsp) and juice (3 tbsp) with mayo, cumin, paprika, chili powder, and Sriracha. Add salt (¼ tsp) and pepper (⅛ tsp). Whisk until smooth.
Serve hot with sauce and desired toppings.