Chicken & Cheese Crescent Chimachangas
Submitted by sory
Shredded chicken and melted cheddar rolled in flaky crescent dough with salsa, then baked golden. A quick Tex-Mex shortcut chimichanga the whole family will love.
YIELD
8 servingsPREP
20 minCOOK
25 minREADY
45 minY’all, this is the cheat code chimichanga. Instead of frying tortillas, you wrap shredded chicken and gooey cheddar in crescent roll dough, spread a little salsa inside, and bake until everything puffs up golden and flaky.
All the flavors of a classic chimichanga without the deep fryer or the mess. Just roll, seal, and let the oven do the work.
Top them with extra melted cheese, a dollop of sour cream, and more salsa for a 45-minute dinner that feels like a fiesta.
Kitchen Tips
- Press those crescent dough perforations firmly. If they split open during baking, you’ll lose the filling.
- Use leftover rotisserie chicken to make this even faster. Shred it right off the bone.
- Pinch the ends tight before baking. A loose seal means cheese escaping onto the pan instead of staying inside where it belongs.
Ingredients
Directions
Heat oven to 350℉ (180℃).
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 teaspoon of the salsa on each rectangle to within ½ inch of edge.
Stir 1 cup of the cheese into chicken mixture.
Spoon heaping ⅓ 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℉ (180℃) for 16 to 21 minutes or until golden brown.
Remove from oven; top each with about 2 tablespoon 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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