Recipe and photo courtesy of Malisa Thompson
8 oz. of cream cheese
8 oz. Of pepper jack shredded cheese
1 1/2 tbsp Taco seasonings
1 lb. Cooked chicken, shredded
shredded cheddar cheese
sour cream and salsa
(I didn't use any seasoning I used red chilies instead)
Dice up raw chicken and boil till cooked. Mix together cream cheese, pepper jack cheese, cheddar cheese (I used sharp white cheddar cheese or just sharp cheddar) green onions (optional chillies) and seasonings (I just use my hands).
Fold in your chicken after its cooked and shredded. Divide among your tortillas. Tuck in sides and roll up each tortilla.
Spray cookie sheet or casserole dish with cooking spray. Put chimichangas with seam down spray the tops of chimichangas with cooking spray and bake at 350 degrees for 15 minutes, flip and bake for another 15 minutes.
Serve with your choices salsa, sour cream, guacamole and enjoy.