Ingredients:
8 oz package cream cheese
8 oz Pepperjack cheese, shredded
1 1/2 Tbsp taco seasoning
1 lb cooked chicken, shredded
8 flour tortillas
Cooking spray
Shredded cheddar cheese (for garnish)
Green onions (for garnish)
Sour cream (for serving)
Salsa (for serving)
Directions:
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix together the cream cheese, Pepperjack cheese, and taco seasoning until well combined.
3. Fold in the shredded chicken until evenly coated with the cheese mixture.
4. Divide the mixture evenly among the flour tortillas.
5. Tuck in the sides of each tortilla and roll them up tightly.
6. Place the rolled tortillas seam side down in a greased 9×13-inch baking dish.
7. Lightly spray the tops of the tortillas with cooking spray.
8. Bake for 15 minutes.
9. Carefully flip the chimichangas over and bake for an additional 15 minutes until golden and crispy.
10. Remove from the oven and garnish with shredded cheddar cheese and chopped green onions.
11. Serve warm with sour cream and salsa on theside.
Enjoy your delicious baked chicken chimichangas!