1. Preheat oven to 425 degrees. Lightly grease a medium baking dish.
2. Heat 2 T. olive oil in a large skillet over medium heat. Saute onion & garlic in oil until tender.
Stir in salsa & water. Season with chili powder & cumin.
3. transfer the mixture to a blender & blend until smooth. Return mixture to the skillet, stir in chicken, & cook until heated through.
4. Spoon refried beans down the center of each tortilla & top with chicken mixture. Fold tortillas over filling & secure with toothpicks. Arrange seam-side down in the preparde baking dish & brush with the remining olive oil.
5. Bake 15 minutes in the preheated oven, turning every 5 minutes, until golden & crisp.