In a 10-inch cast-iron skillet, heat ⅓ inch of oil (about 1 ½ cups) until an instant-read thermometer registers 350 degrees. If you’d like to bake the chimichangas rather than frying them, heat oven to 425 degrees and lightly grease a large rimmed sheet pan.

In a large bowl, combine chicken, scallions and green chiles (and their liquid); season with salt and pepper and mix well.

Working with one tortilla at a time, spread ¼ cup refried beans just below the center in the shape of a rectangle, leaving a 2-inch border on the left, right and bottom sides. Arrange a heaping ½ cup chicken mixture on the beans, then top with ½ cup cheese. Fold in the left and right sides of the tortilla just over the filling, then fold the bottom up over the filling and roll up tightly away from you to form a burrito. Repeat with the remaining tortillas and filling.

If pan-frying, add 2 burritos to the skillet, seam-sides down, and pan-fry them, turning every 30 seconds to 1 minute, until filling is hot, cheese is melted and chimichangas are golden all over, about 5 minutes. (Be sure to maintain the temperature at 350 degrees to prevent burning.) Transfer to a paper towel-lined plate to drain. Repeat with the remaining 2 burritos.

If baking, arrange burritos seam side-down on the prepared sheet pan and brush all over with 2 tablespoons oil. Bake, turning halfway through, until filling is hot, cheese is melted and chimichangas are golden, 18 to 20 minutes.

Place one chimichanga on each serving plate. If using shredded lettuce, arrange a mound alongside the burrito. Top chimichangas with some sour cream, pico de gallo, guacamole and cilantro (or selected toppings of choice).