1. Preheat your oven to 400 degrees Fahrenheit, as warm and welcoming as a summer’s day on the prairie.

2. In a large bowl, stir together your chicken, cheese, salsa, green chilies, cumin, oregano, and chili powder. Add a pinch of salt and pepper, just like you would add a pinch of love to any dish.

3. Lay a tortilla flat on your workspace, and spoon a generous portion of the chicken mixture down the center. Fold in the sides and roll up the tortilla tightly, securing the bounty within.

4. Repeat with the remaining tortillas and place each chimichanga seam-side down on a greased baking sheet, giving them enough room to breathe and bake evenly.

5. Brush the tops lightly with olive oil or spray with cooking spray to give them a tan akin to a bountiful harvest under the sun.

6. Slide the baking sheet into the oven and bake for 25 to 30 minutes or until chimichangas turn a shade of golden brown, as lovely as the fields of ripened wheat.

7. Let them rest for a brief spell, giving you just enough time to set the table with your finest folk.

Variations & Tips:

– If you fancy a switch from chicken, cooked pork or beef can stand in its stead, or black beans for a meatless twist.
– For the cheese, Cheddar or Pepper Jack will offer a slightly different tickle on the tongue while still retaining that melty goodness.
– Do consider serving these with a dollop of sour cream, a scoop of guacamole, and a sprinkle of fresh cilantro that grows wild by my back porch; it’ll add a dash of coolness to each spicy bite.
– Leftovers can be wrapped up and frozen after baking. Just thaw and reheat in the oven. It’s as comforting as hearing an old song on the radio, knowing some things can be just as good the second time around.