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Preheat your oven to 400 degrees Fahrenheit.
In a skillet over medium-high heat, brown the ground beef and diced onions. Cook until the beef is evenly browned and the onions start to soften. Drain excess grease, and season the mixture with minced garlic, cumin, salt, and pepper. Stir in the diced green chilies and refried beans until well combined. Turn off the heat, but keep the mixture warm.
In a separate saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk them together until thoroughly blended, and heat over medium heat until warmed through. Turn off the heat and keep the sauce warm.
Divide the beef and bean mixture into six portions.
Place a large tortilla on a plate and spoon 1/6 of the ground beef mixture onto the center. Top it with some cheese and lettuce. If you prefer, you can omit the lettuce or add other vegetables of your choice.
Fold the left and right sides of the tortilla over the filling, securing them with your fingers. Then fold the top and bottom sides of the tortilla over the filling, resembling an envelope, ensuring a good overlap to prevent any filling from escaping. Repeat this process with the remaining five tortillas.
Place the folded burritos seam side down in two greased 9 x 13 oven-safe dishes.
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