Baked Chicken Chimichangas

Step 1

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray.

Step 2

In a large mixing bowl, combine the softened cream cheese, shredded Pepperjack cheese, and taco seasoning. Mix until well blended.

Step 3

Add the shredded chicken to the cheese mixture. Stir until the chicken is completely coated and everything is evenly distributed.

Step 4

Lay out your flour tortillas on a clean surface. Spoon a generous portion of the chicken and cheese filling onto the center of each tortilla.

Step 5

Fold in the sides, then roll up the tortilla tightly like a burrito, tucking in the ends as you go to keep the filling secure.

Step 6

Place each filled tortilla seam-side down on the prepared baking sheet. Lightly spray the tops with cooking spray for extra crispness.

Step 7

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

Step 8

Remove from the oven and immediately sprinkle shredded cheddar cheese on top. Let the cheese melt slightly with the residual heat.

Step 9

Garnish with sliced green onions and serve hot with dollops of sour cream and spoonfuls of salsa.