Step 1: Prepare the Chicken Filling

1. In a large mixing bowl, combine the shredded chicken, salsa, cheddar cheese, Monterey Jack cheese, onion, cumin, chili powder, garlic powder, paprika, salt, and pepper. Mix until well combined.
2. Taste the filling and adjust seasonings as needed. Set aside.

Step 2: Assemble the Chimichangas

1. Lay a flour tortilla flat on a clean surface. Place about ½ cup of the chicken filling in the center of the tortilla.
2. Fold in the sides of the tortilla, then roll it up tightly like a burrito. Secure the seam with toothpicks to prevent it from unraveling during frying. Repeat with the remaining tortillas and filling.

Step 3: Fry the Chimichangas

1. Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). The oil should be deep enough to submerge the chimichangas partially.
2. Carefully place a chimichanga seam-side down into the hot oil. Fry for 2–3 minutes on each side, or until golden brown and crispy.
3. Remove from the oil and drain on a plate lined with paper towels. Repeat with the remaining chimichangas.

Step 4: Serve and Garnish

1. Remove the toothpicks from the chimichangas before serving.
2. Top with sour cream, guacamole, diced tomatoes, shredded lettuce, salsa, and cilantro as desired. Serve immediately.