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Chicken and Cheese Crescent Chimichangas

Source of Recipe

Unknown


List of Ingredients

1/2 cup chopped onion
2 garlic cloves, minced
3 Tablespoons oil
2 1/2 cups shredded, cooked chicken
2 (8 oz.) cans refrigerated crescent dinner rolls
1/2 cup picante salsa
8 oz. (2 cups) shredded Cheddar cheese
Sour cream
Salsa


Recipe

Heat oven to 350 degrees. 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 from heat. Separate dough into 8 rectangles; firmly press perforations to seal. Spread about 2 teaspoons of the salsa on each rectangle to within 1/2 inch of edges. Stir 1 cup of the cheese into chicken mixture. Spoon heaping 1/3 cup chicken mixture onto half of each rectangle. Starting at shortest side topped with chicken, roll up; pinch ends to seal. Place seam side down on greased cookie sheet. Baket at 350 degrees for 16 to 21 minutes or until golden brown. Remove from oven; top each with about 2 Tablespoons of the remaining cheese. Bake an additional 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa. 8 servings.