Title: Chicken & Cheese Crescent Chimachangas
Categories: Chicken Sandwich Cheese Mexican
Yield: 8 Servings
| 1/2 | c | Onion; chopped |
| 2 | | Garlic cloves; minced |
| 3 | tb | Oil |
| 2 1/2 | c | Chicken; cooked, shredded |
| 16 | oz | Crescent dinner rolls |
| 1/2 | c | Salsa |
| 2 | c | Cheddar cheese; shredded |
| | | Sour cream |
| | | Salsa |
Heat oven to 350~. Grease large cookie sheet. IN large cookie sheet. In
large skillet, cook onion and garlic in oil until onion is tender. Add
chicken; cook over low heat until thoroughly heated, stirring occasionally.
Remove rom heat. Separatedough into 8 rectangles; firmly press perforations
to seal. Spread 2 t of the salsa on each rectangle to within 1/2 inch of
edge. Stir 1 cup of the cheese into chicken mixture. Spoon heaping 1/3 cup
of chicken mixture onto half of each rectangle. Starting at shortest side
or rectangle topped with chicken, roll up; firmly pinchends to seal. Place
seam side down on greased cookie sheet. Bake at 350~ for 16 to 21 minutes
or until golden brown. Remove from oven; top each with about 2 T. of
remaining cheese. Return to oven. Bake an additional 1 to 2 minutes or
until cheese is melted. Serve with sour cream and additional salsa.