In a mixing bowl, combine the shredded chicken, refried beans, shredded cheese, and salsa. Stir until well mixed and set aside.

Lay a tortilla on a clean surface. Spoon a generous portion of the chicken filling onto the center of the tortilla. Fold in the sides and roll up tightly, ensuring the filling is secure inside. Repeat for all tortillas.

In a large frying pan, heat about 1 inch of oil over medium heat. To test if it’s ready, drop a small piece of tortilla in; it should sizzle upon contact.

Carefully place a few chimichangas in the hot oil, seam side down. Fry until golden brown, about 3-4 minutes per side. Remove using a slotted spoon and place on paper towels to drain excess oil.

Top your chimichangas with your favorite toppings like sour cream, guacamole, or fresh lettuce. Enjoy while hot!