Tuesday, September 20, 2011

Chicken Crescent Chimichangas

This is another recipe for one of those nights when you are short on time. Use leftover chicken, or boil a few frozen breasts for 20 minutes and then shred. My family liked this. Just REALLY seal the perforations between the crescent rolls. It makes it so much easier to roll when stuff isn't falling out....ask me how I know this! :-)

Chicken Crescent Chimichangas
KoKonut taste of home bb

1/2 c Onion; chopped
2 Garlic cloves; minced
3 tbs Oil
2 1/2 c Chicken; cooked, shredded
16 oz Crescent dinner rolls
1/2 c Salsa
2 c Cheddar cheese; shredded
Sour cream
Salsa

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 2 tsp 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 cpu of chicken mixture onto half of each rectangle.
Starting at shortest side or rectangle topped with chicken, roll up;
firmly pinch ends to seal.

Place seam side down on greased cookie sheet.
Bake 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.

2 comments:

  1. Yumm Another one that I am sure to make. Oh I love your blog lol

    ReplyDelete
  2. Thanks for the nice comment! I just love to cook! :-)

    ReplyDelete