In a large skillet, cook the chicken over medium heat until it’s no longer pink (about 6-8 minutes). Remove from heat and let it cool slightly before shredding it with a fork.
In a mixing bowl, combine the shredded chicken, chili powder, cumin, garlic powder, onion powder, half of the cheese, and half of the salsa.
Lay a tortilla flat and spoon a generous amount of the chicken mixture onto the center. Fold in the sides and roll it up. Repeat with the remaining tortillas.
Place the chimichangas seam-side down on a lightly greased baking sheet. Spritz them with olive oil or a cooking spray.
Bake in the oven for 25-30 minutes, or until they are golden brown and crispy.
