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Place a large non-stick skillet over medium-high heat and add the oil.
Once hot add onion and saute until tender, about 3-4 minutes. Add minced garlic, stir and saute 30 seconds.
Add in tomato sauce, chicken broth, lime juice, chili powder, cumin, paprika, oregano and salsa. Stir and bring mixture to a soft boil, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half, about 5-6 minutes.
Stir in cream cheese until combined, and add in chicken, stir until chicken is heated-through. Taste and adjust for salt, pepper, and level of spiciness. Remove from heat.
Spread ¼ cup refried beans onto the center of each tortilla, make sure to leave about a 2 inch border to the edge. Layer with each with ½ cup of the chicken mixture and top with about ¼ cup shredded cheese.
Fold the sides and roll into a tight wrap like you would do with a burrito, secure ends with toothpicks.
Add about 1-inch of vegetable or canola oil to a deep skillet or cast iron skillet, and heat over medium-high heat to 365 degrees F.
Once the oil is hot, add two of the fillet tortillas and fry until golden brown on each side. Remove from oil and drain excess oil on paper towels and remove toothpicks.
Repeat with the remaining chimichangas.
Serve warm topped with guacamole, diced tomatoes, cilantro, sour cream, salsa or hot sauce.