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Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 2 minutes.
Add the chicken and cook, stirring a few times, until golden brown on all sides, about 5 minutes.
Stir in the refried beans, chilies, and salsa and simmer for 2 minutes to heat through.
Remove from the heat and stir in the cilantro.
Arrange the tortillas on a flat surface. Top each with an equal amount of the chicken mixture.
Roll up the tortillas and place side by side in a shallow baking dish.
Top the tortillas with the shredded cheese.
Preheat the oven to 400°F. Remove the plastic wrap from the baking dish and bake until the cheese is golden and gooey, 15 to 20 minutes.