Love whipping up a bunch of these when my hubby and his pals are catching the game. Feeding a crowd is the best!

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.

2. In a large bowl, combine the shredded chicken, BBQ sauce, chopped onion, corn, garlic powder, smoked paprika, salt, and pepper. Stir well to ensure everything is evenly mixed.

3. Lay out the flour tortillas on a flat surface. Divide the chicken mixture evenly among the tortillas, placing it in the center of each. Sprinkle the shredded cheddar cheese on top of the chicken mixture.

4. To roll the chimichangas, fold the sides of each tortilla in over the filling, then roll from the bottom up, securing the filling inside.

5. Place the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops and sides with olive oil to help them crisp up during baking.

6. Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and crispy.