Baked Chicken Chimichangas in 35 Minutes

Instructions:

1. In a large mixing bowl, combine the softened cream cheese, sour cream, lime juice, garlic powder, smoked paprika, salt, and black pepper until the mixture is velvety.
2. Fold in the shredded cooked chicken breast and Monterey Jack cheese, stirring until the chicken is evenly coated in the creamy sauce.
3. Microwave the flour tortillas for 10 seconds to make them pliable and prevent cracking during the rolling process.
4. Lay a flour tortilla flat and place approximately 1/3 cup of the filling in the center.
5. Fold in the left and right sides of the tortilla, then roll tightly from the bottom up, ensuring the ends are tucked in.
6. Preheat the oven to 400°F (200°C) and lightly grease a baking sheet with non-stick cooking spray.
7. Place the chimichangas seam-side down on the prepared baking sheet.
8. Using a pastry brush, coat the top and sides of each tortilla generously with olive oil.
9. Bake for 12–15 minutes until the shells are mahogany-colored and crisp.
10. Remove from the oven, immediately sprinkle the tops with shredded cheddar cheese, and return to the oven for 2 minutes until the cheese is bubbling.