1 can cream of chicken soup
4 oz. cream cheese, softened
1 packet taco seasoning
2 cooked chicken breasts (shredded)
12 flour torillas
And optional toppings that your family likes (shredded cheese, shredded lettuce, tomatoes, sour cream, salsa, avocado)
Combine the soup, cream cheese, taco seasoning, cheddar cheese and chicken breasts.
Evenly divide the mixture among 12 tortillas, place filling down the center of tortillas, fold top down, bottom up, then roll up sides to make a packet. (If you are making these ahead of time, stop now and place in the fridge. When ready to eat, heat them in the microwave and continue with the next step).
Heat some oil in a skillet (just barely cover the bottom of the pan) over medium heat. Once the skillet is hot, lightly brown the chimichanga's seam side down first until golden brown then turn, brown all sides.