Begin by preheating the oven to 400°F, allowing it to reach a warm and inviting temperature.

In a spacious mixing bowl, combine the shredded chicken, grated cheese, salsa, green chilies, ground cumin, dried oregano, and chili powder. Season the mixture with salt and pepper, ensuring the flavors are balanced.

Lay a flour tortilla flat on a clean surface. Place a generous amount of the chicken mixture along the center of the tortilla. Fold the sides inward, then roll the tortilla tightly to enclose the filling.

Repeat the process with the remaining tortillas, placing each rolled chimichanga seam-side down on a greased baking sheet. Ensure there is adequate space between each one for even cooking.

Lightly brush the tops of the chimichangas with olive oil or apply cooking spray, allowing them to achieve a golden brown hue as they bake.

Position the baking sheet in the preheated oven, baking for 25 to 30 minutes. The chimichangas should reach a deep golden brown, indicative of a perfectly crisp exterior.

After baking, allow the chimichangas to rest briefly, enabling the filling to settle. Serve warm, accompanied by extra salsa, sour cream, guacamole, and a sprinkling of fresh cilantro if desired.