Step 1: Prepare the Filling : Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until soft. Stir in garlic powder, chili powder, cumin, smoked paprika, salt, and pepper. Add shredded chicken, salsa, and chicken broth. Mix well and simmer for 3–4 minutes until the mixture thickens slightly. Remove from heat and stir in the cheese. Let the filling cool slightly.

Step 2: Assemble the Chimichangas : Warm the tortillas for easier folding. Place 2–3 tablespoons of filling in the center of each tortilla. Fold in the sides, then roll up tightly like a burrito. Secure with toothpicks if needed.

Step 3: Fry the Chimichangas : Heat oil in a deep skillet or pot over medium-high heat. Carefully place chimichangas seam-side down into the hot oil. Fry for 2–3 minutes on each side until golden and crisp. Transfer to paper towels to drain excess oil. Remove toothpicks before serving.

Step 4: Prepare the Sour Cream Topping : Simply place sour cream in a bowl, stir until smooth, and serve chilled.

Step 5: Serve : Arrange chimichangas on a plate and top with sour cream, salsa, cilantro, or any preferred toppings.