Gather all ingredients and prep chicken and vegetables. Preheat oven to 400°F and grease an 8x8 oven-safe baking dish.

Heat the oil in a medium sauté pan over medium heat. Once hot, add the onions and garlic and sauté for 2 minutes.

Add the chicken strips and season with chili powder, cumin, paprika, salt, and pepper. Cook for 2-3 minutes.

Deglaze the pan with the chicken broth and reduce the liquid by half, 3-4 minutes.

Add the tomato sauce and simmer for 4-5 minutes until the sauce has thickened, stirring occasionally.

Once the sauce is thick, turn off the heat and stir in the Colby Jack and cream cheese until melted, 2 minutes.

To assemble the chimichangas, evenly divide the refried beans and spread them on each tortilla, leaving a 2-inch border. Add the meat filling evenly to the center of each, fold in the sides, and roll up like burritos.

Place the wrapped chimichangas, seam side down, into the oven-safe dish. Spray the tops with a cooking spray and bake for 10-15 minutes in the oven until golden brown. Remove them from the oven and top them with sour cream and any additional toppings you like!