Prepare the Chicken Filling:

• Heat olive oil in a skillet over medium heat. Add diced onion and green bell pepper, cooking until softened (about 5 minutes).
• Add minced garlic and cook for an additional 1-2 minutes.
• Stir in shredded chicken, diced green chilies, taco seasoning, and chicken broth. Cook for 3-5 minutes until the mixture is heated through and well combined.
• Remove from heat and stir in the shredded cheese.

Assemble the Chimichangas:

• Lay a tortilla flat and spread a layer of refried beans (if using) in the center.
• Add a generous scoop of the chicken mixture on top.
• Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a burrito. Secure with toothpicks if needed.
• Repeat with the remaining tortillas and filling.

Fry the Chimichangas:

• Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
• Once hot, carefully add the chimichangas seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy.
• Transfer to a plate lined with paper towels to drain excess oil.

(Alternative Baking Method)

• Preheat the oven to 400°F (200°C). Place assembled chimichangas on a baking sheet, brush with oil or melted butter, and bake for 20-25 minutes, or until golden and crispy.

Serve:

• Top with sour cream, salsa, guacamole, and chopped fresh cilantro. Serve hot!