Chicken and Cheese Crescent Chimichangas |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. |
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