Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.

Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.

Place about 1/2 cup of the chicken mixture in the center of each tortilla.

Fold opposite sides over filling and roll up like a burrito.

For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.

For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.

Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice.