In a large bowl, combine the shredded chicken, cheese, diced onion, garlic powder, cumin, salt, and pepper. Mix well to ensure everything is evenly coated.

Lay a tortilla on a flat surface. Spoon a generous amount of the chicken mixture onto the center. Fold the sides over the filling, then roll it up tightly from the bottom to the top, creating a burrito-like shape.

In a large skillet, heat about 1-2 inches of oil over medium heat. It’s ready when a drop of water sizzles upon contact.

Carefully place the rolled chimichangas seam-side down in the hot oil, frying them for about 3-4 minutes on each side until golden brown and crispy. Do this in batches if necessary to avoid overcrowding the pan.

Once cooked, remove the chimichangas from the oil and let them drain on a paper towel. Serve immediately with a generous drizzle of sour cream and your favorite salsa.