Place 2 tablespoons Olive Oil in a large saucepan. Place pan over medium heat.

When oil is hot and shimmering, add onions and garlic. Sauté until tender and fragrant.

Add chili powder, salsa, cumin and cinnamon. Stir to mix.

Add shredded chicken. Stir and toss to mix well.

Remove pan from heat and allow mixture to cool.

Preheat oven to 450°F.

Grease a rimmed 15 x 10 x 1-inch baking pan.

Place a tortilla flat on a work surface (If tortillas are cold or stiff, warm them just a bit, 1 at a time, in a dry skillet on the stovetop over low heat (do not burn) or in the microwave).

Spoon a heaping tablespoon of refried beans down center of each tortilla.

Top with about 1/2 cup chicken mixture.

Fold up the bottom, top and sides of the soft tortilla, to fully wrap and enclose the fillings. Secure with wooden toothpicks, if necessary.

Place chimichanga in greased baking pan, seam side down.

Brush all sides with the oil.

Repeat with all tortillas until you have as many as you want to cook, or run out of ingredients.

Place dish in preheated oven and bake 20 to 25 minutes, or until golden brown and crisp, turning every 5 minutes.

Place a chimichanga or 2 on a serving plate.

Scatter a bit of cheddar cheese over top.

Dollop with sour cream and guacamole or serve on the side.

Serve hot.