1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 soft taco size (or larger) flour tortillas
Olive oil spray
Preheat oven to 350. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling. Place on a cookie sheet and spray with olive oil. Cook for 8 minutes, flip chimichangas and spray again with olive oil. Return to oven and cook another 8 minutes.
I usually 1/2 this recipe as they are rather filling. My husband can eat 2, but served with any sides 1 is sufficient. You can also cut them in half and serve as an appetizer. Serve with salsa, sour cream and/or guacamole.