In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and sauté for about 5 minutes until softened and translucent.

Stir in 2 minced garlic cloves and cook for 1 additional minute, allowing the fragrant aroma to fill your kitchen.

Next, incorporate 1 pound of cooked, shredded chicken into the skillet along with a 10-ounce can of mild red enchilada sauce, 1 teaspoon of chili powder, ½ teaspoon of ground cumin, and ¼ teaspoon of dried oregano. Cook for 5 to 7 minutes until heated through.

Season with salt and black pepper, then let it cool slightly for easier handling.

Warm 8 large flour tortillas to make them pliable. Place about ½ cup of filling on the lower third of each tortilla and roll it tightly, securing the seam as necessary.

Preheat your oven to 400°F (200°C) and lightly spray a baking sheet with cooking spray. Place the chimichangas seam-side down and spray the tops generously.

Bake in the oven for 15 to 20 minutes, flipping halfway through, until they are golden brown and crispy.

Remove from the oven and discard any toothpicks before serving. Pair with optional toppings like salsa, sour cream, or guacamole.