Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, combine the shredded chicken, salsa, ground cumin, and dried oregano.

Prepare the Spanish rice according to the package instructions. Once cooked, remove from heat and let it cool slightly.

Add the cooked rice and shredded Colby-Jack cheese to the chicken mixture. Stir until well combined.

Place the flour tortillas on a flat surface. Evenly distribute the chicken and rice mixture among the tortillas.

Fold in the sides of each tortilla and roll it up tightly to form a chimichanga.

Place the rolled chimichangas seam-side down on the prepared baking sheet.

Brush the tops of the chimichangas with canola oil.

Bake in the preheated oven for 20 minutes, or until the chimichangas are golden brown and crispy.

Remove from the oven and let them cool slightly before serving.

Serve with your choice of optional toppings such as shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, and lime wedges.