Combine the chicken and salsa in a small bowl, set aside.
Lay a tortilla on a flat surface and spread about 2 tablespoons of the refried beans on it. Top with chicken mixture and a little bit of cheese.
Fold up the sides of each tortilla and roll tightly.
Line a large baking sheet with aluminum foil, then lightly spray with non-stick cooking spray. Place the chimichangas on the sheet and spray with cooking spray (or, if desired, you can lightly brush a little bit of olive oil on top).
Bake for 12-14 minutes or until the tortillas are golden brown and crispy. Remove from the oven, top with your favorite toppings, and serve.
Recipe by Tone and Tighten at https://tone-and-tighten.com/baked-chicken-chimichangas.html