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In a medium sized skillet, stir to combine the chicken, green chilis, green sauce, cumin and salt together. Heat over medium-heat until hot, stirring as needed, about 4 minutes.
Cover the tortillas in a damp paper towel and heat in the microwave for 30 seconds.
Spread some beans down the middle of a tortilla, add a couple tablespoons of the chicken mixture, top with cheese. Fold the sides of the tortilla in and roll up into a burrito. Repeat with the remaining chimichangas.
Heat about 1 inch of oil in a heavy bottomed skillet over medium-high heat until hot. Gently place the chimichanga, seam side down into the hot oil. Cook until browned, about 1 minute, then turn and cook on all sides.
Repeat with the remaining chimichangas. Serve with your favorite toppings!