In a bowl, combine the shredded chicken, cheese, refried beans, cumin, chili powder, salt, and pepper. Mix well until ingredients are evenly incorporated.

Divide the chicken mixture among the tortillas, approximately 1/4 of the mixture per tortilla for optimal filling distribution.

Roll up each tortilla, folding in the sides to secure the filling, ensuring they’re tightly wrapped to avoid spillage while frying.

Heat oil in a deep, heavy-bottomed cast iron skillet over medium heat.

Carefully place the chimichangas in the hot oil, seam side down, and fry for about 4-5 minutes, or until golden brown, flipping halfway through.

Remove and drain on paper towels, allowing excess oil to escape.

Serve with sour cream and salsa, garnishing with fresh cilantro if desired.