In a large bowl, combine the shredded chicken, refried beans, cheddar cheese, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken mixture onto the center of the tortilla.

Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top. Repeat with the remaining tortillas and filling.

In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the chimichangas seam-side down, cooking in batches if necessary. Fry for about 3-4 minutes on each side or until golden brown and crispy.

Remove the chimichangas from the skillet and place them on a paper towel-lined plate to drain excess oil.

Serve hot with sour cream and salsa on the side.