Stir together cream cheese, Pepperjack cheese and taco seasoning. Fold in chicken.
Divide among flour tortillas. Tuck in sides and roll up each tortilla.
Lay seam side down in a sprayed foil pan. Spray tops of tortillas. Cover and freeze for up to two months.
Before baking, thaw.
Uncover and bake at 350 degrees for 15 minutes. Turn chimis over and bake an additional 15 minutes until lightly browned.
Serve with cheddar cheese, green onions, sour cream and salsa.