Baked Chimichangas

8 oz. pkg. cream cheese
8 oz. Pepperjack cheese, shredded
1/2 pkg. taco seasoning
1 lb. cooked meat (shredded chicken or loose, browned ground beef is what I have used)
6-8 flour tortillas
vegetable spray
shredded cheddar and mozzarella cheese
green onions
sour cream or guacamole
salsa

• Stir together cream cheese, Pepperjack cheese, and seasoning.
• Fold in meat.
• Divide among flour tortillas.
• tuck in sides of tortillas and roll up each one.
• Cover a cookie sheet with foil and spray generously with vegetable cooking spray.
• Lay, seam side down, onto the foil-lined baking sheet.
• Spray tops of tortillas with vegetable cooking spray.
• Bake at 350 for 15 minutes.
• Turn chimichangas over and bake an additional 15 minutes.
• Serve topped with cheddar and mozzarella cheeses, green onions, sour cream, and salsa.