In a large saute pan over medium heat, add rotisserie chicken, tomatoes and green onion and mix well. Cook for 2-3 minutes over medium, then add cumin and taco seasoning. Mix well again, and cook for 2 additional minutes.
Add refried beans and sour cream to pan, stir until completely melted and blended with chicken and veggies. Once the mixture is combined, sprinkle Mexican blend cheese over the top and stir until also melted and blended, about one minute.
Spoon 3/4 cup of mixture onto the center of an 8" flour tortilla. Spread the mixture in a straight line down the center, spreading it from edge to edge JUST in the straight line. The mixture should be about one inch thick, and no more than one inch wide. Grate sharp cheddar cheese over all of the chicken mixture, enough to cover it from end to end. Roll each tortilla up tightly around the mixture in the center.
Place each prepared flauta (seam side down) onto a baking sheet. Take one half of a freshly cut lime, and slide the juicy side over the top of the flauta until it is covered with lime juice. Repeat for all flautas.
Place into a 400 degree oven and bake for 10 minutes. Serve hot!
If you wish to add jalapeños to this recipe, simply chop them and add them with the chicken, tomatoes and green onion!