1️⃣ Prepare the filling:
In a medium-sized bowl, mix the cream cheese, sour cream, 1 tablespoon of sugar, and vanilla extract until smooth. Gently fold in the diced strawberries and strawberry jam.

2️⃣ Assemble the chimichangas:
Lay a tortilla flat on a clean surface. Spoon about ¼ cup of the cream cheese mixture into the center of the tortilla. Fold in the sides, then roll it up tightly like a burrito. Use a toothpick to secure if needed. Repeat with the remaining tortillas and filling.

3️⃣ Heat the oil:
In a large, deep skillet, heat about 2 inches of vegetable oil over medium-high heat. The oil is ready when a small piece of tortilla sizzles immediately upon contact.

4️⃣ Fry the chimichangas:
Carefully place the rolled chimichangas into the hot oil, seam-side down. Fry for 2-3 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.

5️⃣ Coat in cinnamon sugar:
While the chimichangas are still warm, brush them lightly with melted butter. In a shallow dish, mix ¼ cup sugar and 1 teaspoon cinnamon. Roll each chimichanga in the cinnamon-sugar mixture until fully coated.

6️⃣ Serve and enjoy:
Serve warm, optionally topped with additional strawberry jam, fresh strawberries, or whipped cream. Enjoy immediately for the best texture and flavor!