In a medium sized bowl add the cream cheese, hot sauce, sour cream, and green chilies. With a sturdy wooden spoon, stir the ingredients together. Add in shredded cheese, stir to combine.
Add in cooked and shredded chicken and stir well to fully incorporate.
Divide the filling evenly between all 6 tortillas and wrap the tortillas up tightly.
Brush the chimichangas with the melted butter and bake for 15-20 minutes, until well browned.
Notes
- Serve with salsa, sour cream, guacamole, and hot sauce.