Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine shredded chicken, refried beans, salsa, coriander, chili powder, and shredded cheese until fully integrated.

Take a flour tortilla, lay it flat, and spoon a portion of the filling down the center. Roll tightly and secure the edges.

Place the rolled chimichangas seam-side down on the prepared baking sheet. Brush them generously with melted butter.

Bake for 15 minutes, flip, and then bake for an additional 10 minutes until golden brown and crispy.

Let cool on the baking sheet for 5-10 minutes before serving to prevent spilling.