Start by getting all your ingredients ready—chop the veggies and prep the chicken. Preheat your oven to 400°F and lightly grease an 8x8 baking dish so it’s ready to go.

Heat up some oil in a medium pan over medium heat. Once it’s hot, toss in the onions and garlic and let them sizzle for about 2 minutes until fragrant.

Now add the chicken strips and sprinkle in the chili powder, cumin, paprika, salt, and pepper. Let everything cook together for 2–3 minutes so the chicken starts to brown and soak up all that flavor.

Pour in the chicken broth to deglaze the pan (fancy word for loosening all those yummy bits on the bottom), and let it simmer until the liquid reduces by half—about 3–4 minutes.

Next, stir in the tomato sauce and let the whole mixture simmer for another 4–5 minutes, just until the sauce thickens up. Give it a stir every now and then so nothing sticks.

When the sauce is nice and thick, turn off the heat and stir in the Colby Jack and cream cheese. Keep stirring until it all melts into a creamy, cheesy sauce—about 2 minutes.

Now for the fun part—assembling the chimichangas! Spread refried beans evenly onto each tortilla, leaving a 2-inch border. Scoop the chicken filling into the center, then fold in the sides and roll them up like little burrito packages.

Place your wrapped chimichangas seam side down in the greased baking dish. Give the tops a quick spray with cooking spray to help them crisp up, and bake for 10–15 minutes until they’re golden and slightly crispy.

Take them out of the oven, add a dollop of sour cream, and throw on any extra toppings you love. Dig in and enjoy!