Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. Remove the chicken meat from the bone, break apart into shreds; and then place in a bowl. Add half the salsa mixture and half the cheese to the shredded chicken and toss to combine. Divide and spread an equal amount of the refried beans along the centre of each tortilla. Top the refried beans with an equal amount of the chicken mixture. Roll each tortilla into a cylinder and place on the baking sheet, spacing each about two inches apart. Spoon an equal amount of the remaining salsa mixture over each tortilla and sprinkle with the remaining cheese. Bake, uncovered, for 25 to 30 minutes, or until the cheese is golden and the enchiladas have heated through.