1. Heat 2 tablespoons of oil in a skillet over medium heat and cook the diced onion until soft.

2. Add the minced garlic and stir for about 30 seconds until fragrant.

3. Add the shredded chicken, cream cheese, green chilies, taco seasoning, salt, and black pepper. Stir until the mixture is warm and creamy.

4. Fold in the cheddar cheese and Monterey Jack cheese, then remove the filling from the heat.

5. Place the tortillas on a clean surface and divide the filling evenly among them.

6. Fold in the sides of each tortilla and roll tightly into chimichangas.

7. Heat 1 cup of oil in a deep skillet over medium heat.

8. Place each chimichanga seam-side down in the hot oil and fry until golden brown and crisp on all sides.

9. Transfer to a paper towel-lined plate to drain excess oil.

10. Serve warm with salsa, sour cream, guacamole, or your favorite toppings.