In a medium bowl, combine the refried beans, salsa, cumin, oregano, chili powder, garlic powder, and onion powder. Stir until the spices are evenly distributed throughout the beans—this creates a flavorful base that will coat every ingredient in your filling. The spices bloom better when mixed with the beans early rather than added last, which deepens the overall flavor of the chimichangas.

While the filling base sits, heat a large skillet over medium-high heat and cook the chicken until fully cooked through (if using raw chicken, about 12-15 minutes; if using rotisserie chicken, just warm it briefly). Once cooked, transfer to a cutting board and shred into 1-inch pieces. The 1-inch size holds its texture better during frying or baking than finely shredded chicken, giving you a more satisfying bite in each chimichanga.

Add the shredded chicken from Step 2 to the spiced bean mixture from Step 1, then stir in the shredded cheese and chopped green onions. Mix thoroughly until all ingredients are evenly distributed. The filling should be moist but not wet—if it seems too loose, let it rest for a minute for the beans to absorb any excess moisture.

Warm the flour tortillas briefly (about 15-20 seconds in a dry skillet or microwave for 30 seconds) to make them pliable and prevent cracking. Place each tortilla on a flat surface and spoon about 1/2 cup of filling from Step 3 slightly below the center. Fold the bottom edge up and over the filling, then fold in the sides and roll tightly toward the top to create a sealed package. The tighter the roll, the better it holds together during cooking.

For baking: Preheat oven to 400°F. Brush the rolled chimichangas with oil on all sides and place seam-side down on a baking sheet. Bake for 25 minutes until golden and crispy. For frying: Heat 3 tablespoons of high smoke-point oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, carefully place chimichangas seam-side down in the hot oil and pan-fry, turning every 30 seconds, for about 6-8 minutes total until golden brown on all sides. I prefer the baking method for a lighter result, but frying gives you that restaurant-style crispness if that's what you're after.

Transfer the hot chimichangas to serving plates. Serve immediately with salsa, cold sour cream, and guacamole on the side for guests to add as desired. The contrast of the hot, crispy chimichangas with cold, creamy sour cream and guacamole is essential to the dish.