In a large mixing bowl, combine the salsa, sour cream, refried beans, green chiles, and taco seasoning. Stir in the shredded chicken and both cheeses until everything is well combined and creamy.

Lay a tortilla flat on your workspace and spoon ½ cup of the filling onto the center. Fold the sides inwards and roll tightly from the bottom to the top, ensuring the filling is secure.

Use toothpicks to hold the seams closed while frying. This helps keep your chimichangas perfectly stuffed and intact during cooking.

Heat vegetable oil in a skillet to 360-380°F. Fry chimichangas for about 3 minutes on each side until they're golden brown.

Alternatively, lightly spray each chimichanga with oil and air fry at 375°F for 5-6 minutes, flipping them halfway through.

Or, preheat your oven to 400°F. Place chimichangas on a baking sheet and bake for 18-20 minutes until they are golden brown, broiling briefly for extra crispiness if desired.