Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray.

In a bowl, mix cream cheese, shredded Pepperjack cheese, and taco seasoning until well combined.

Fold in the shredded chicken until the mixture is evenly coated.

Divide the chicken mixture evenly among the tortillas. Fold in the sides and roll up tightly to enclose the filling.

Place the rolled chimichangas seam-side down in the prepared baking dish. Spray the tops lightly with cooking spray.

Bake for 15 minutes. Turn the chimichangas over and bake for an additional 15 minutes, or until golden and crispy.

Remove from the oven. Garnish with shredded cheddar cheese, green onions, and serve with sour cream and salsa.