In a large bowl mix together the cooked shredded chicken and the enchilada sauce. Set to the side.
Heat refried beans in a saucepan over low heat until they stir easily and are warm.
Place a tortilla on a flat surface. Spoon on two heaping tablespoons of refried beans into the middle of the tortillas. Spread evenly, then add ¼ cup shredded chicken and ¼ shredded cheese.
Fold the top and bottom of the the tortilla into the mixture. Then, carefully fold the left side to the middle, and roll to the right. You will have what looks like a little package. It's important to make sure no filling is exposed. *See notes below for heating tortillas for an easy roll. Repeat until all 4 chimichangas have been assembled.
Preheat oil in a large skillet on medium.
Carefully place the filled tortillas (one-by-one) in the frying pan seam side down *I used a large spatula to place them in the pan, turning once, until browned on both sides about 1-2 minutes tops depending on how hot the oil is. Drain on paper towels. Repeat until all chimichangas are cooked.
Serve immediately; top with guacamole, sour cream, diced tomatoes and minced cilantro.