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Chicken and Cheese Crescent Chimachangas

Yields:8 servings
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Recipe Cooking TimePreparation20 minutes
Cooking25 minutes
Ready In45 minutes

Ingredients

1/2 cup onion chopped
2 cloves garlic minced
3 tablespoons vegetable oil
2 1/2 cups chicken cooked, shredded
16 ounces crescent roll dough
1/2 cup salsa
2 cups cheddar cheese
1 x sour cream
1 x salsa

Directions

Heat oven to 350~.

Grease 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. Separate dough 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.

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Member Review

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Porcupines

I HAVE BEEN LOOKING FOR THIS RECIPE FOR A LONG TIME. I FIRST SAW IT BACK IN 1995 OR 1996 IN TASTE OF HOME MAGAZINE AND IT WAS DELICIOUS!! TRY ADDING A LITTLE BROWN SUGAR TO THE TOMATO SAUCE MIXTURE. IT MAKES A PERFECT GLAZE FOR THESE MEATBALLS.

 
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