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

In a large mixing bowl, combine the cooked shredded chicken, refried beans, salsa, coriander, chili powder, shredded cheese, green onions, and jalapeños. Stir well until evenly mixed.

Take a large flour tortilla and lay it flat. Spoon a generous amount of filling onto the center, fold in the sides, and roll tightly.

Place the rolled chimichangas seam-side down on the baking sheet and brush the tops with melted butter.

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

Allow to cool for 5 to 10 minutes before serving with toppings like sour cream, guacamole, or salsa.