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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray.
In a large mixing bowl, combine the softened cream cheese, shredded Pepperjack cheese, and taco seasoning. Mix until well blended.
Add the shredded chicken to the cheese mixture. Stir until the chicken is completely coated and everything is evenly distributed.
Lay out your flour tortillas on a clean surface. Spoon a generous portion of the chicken and cheese filling onto the center of each tortilla.
Fold in the sides, then roll up the tortilla tightly like a burrito, tucking in the ends as you go to keep the filling secure.
Place each filled tortilla seam-side down on the prepared baking sheet. Lightly spray the tops with cooking spray for extra crispness.
Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden and crunchy.
Remove from the oven and immediately sprinkle shredded cheddar cheese on top. Let the cheese melt slightly with the residual heat.
Garnish with sliced green onions and serve hot with dollops of sour cream and spoonfuls of salsa.