Preheat your oven to 400 degrees Fahrenheit.
In a large mixing bowl, combine 2 cups of shredded cooked chicken, 1 tablespoon of chili powder, ½ teaspoon of cumin, ¼ teaspoon of paprika, ½ teaspoon of salt, ½ cup of salsa, 2 cups of shredded Colby jack cheese, 2 ounces of softened cream cheese, and 2 tablespoons of chopped green onions. Mix everything well until combined.
Spoon 2 tablespoons of refried beans onto each tortilla about 2 inches from the edge.
Divide the chicken mixture evenly among the tortillas, placing it in the center.
Fold in the sides of the tortillas and then roll them up from the bottom. Make sure to tuck in the sides as you roll.
Place the rolled chimichangas seam-side down on a baking sheet.
Brush the tops of the chimichangas with 1 tablespoon of olive oil.
Bake for about 20 minutes, or until golden brown and heated through.
Once ready, remove the chimichangas from the oven and let cool slightly before serving.
Serve warm with your favorite toppings like guacamole, sour cream, or more salsa.
