Chicken and Cheese Crescent Chimichangas |
|
 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
From a local cookbook. Ingredients:
1/2 cup chopped onion |
2 cloves garlic, minced |
3 tablespoons oil |
2 1/2 cups shredded cooked chicken |
2 (8 ounce) cans refrigerated crescent dinner rolls |
1/2 cup salsa |
2 cups shredded cheddar cheese (8 oz.) |
sour cream |
salsa |
Directions:
1. Heat oven to 350.
2. Grease a large baking sheet.
3. In a large skillet, saute onion and garlic in oil until onion is tender.
4. Add chicken; cook over low heat until thoroughly heated, stirring occasionally.
5. Remove from heat.
6. Separate dough into 8 rectangles; firmly press perforations to seal.
7. Spread 2 teaspoonfuls of the salsa on each rectangle to within 1/2 inch of edges.
8. Stir 1 cup of the cheese into chicken mixture.
9. Spoon 1/3 cup chicken mixture on half of each rectangle.
10. Starting at shortest side topped with chicken, roll up; pinch ends to seal.
11. Place seam side down on prepared baking sheet.
12. Bake for 16 to 21 minutes or until golden brown.
13. Remove from oven; top each with about 2 tablespoons of remaining cheese.
14. Return to oven.
15. Bake an additional 1 to 2 minutes or until cheese is melted.
16. Serve with sour cream and additional salsa.
|
|