Preheat your oven to 400˚F.

In a large bowl mix together the shredded chicken, chili powder, cumin, paprika, salsa, shredded cheese, cream cheese, green onions and salt to taste

Spoon about 2 Tbsp. of refried beans into the center of a tortilla, add about 1/2 to 3/4 Cups of the chicken mixture on top of the beans. Fold the tortilla over covering the filling, then fold in the sides, finish by rolling.

Place the chimichanga into the baking pan seam down. Brush a little olive oil over each of the chimichangas and place in the oven to bake for about 20 minutes or until the tortillas hit the perfect golden brown.

Top with a little extra salsa and serve!