Preheat your oven to 400°F.

In a bowl, combine the chicken, salsa, cumin, oregano, cheddar cheese, and green onions. Stir until the mixture is well blended.

Lay out the flour tortillas and distribute the chicken mixture evenly among them, placing about 1/3 cup of the mixture onto the center of each tortilla.

Fold the sides of each tortilla toward the center over the filling, then roll them up from the bottom to encase the filling completely. Place the chimichangas seam-side down on a baking sheet.

Brush the tops of the chimichangas with melted butter, which will help them turn a beautiful golden color as they bake.

Bake in the preheated oven for 25 minutes, or until the chimichangas are golden brown and crispy on the outside.

Serve the baked chimichangas hot, garnished with additional toppings such as diced tomato, sour cream, guacamole, extra salsa, and more shredded cheddar cheese if desired.