Chicken & Cheese Crescent Chimachangas
Yield
8 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 ½ | cups |
chicken
cooked, shredded |
|
| 16 | ounces |
crescent roll dough
|
*
|
| ½ | cup |
salsa
|
|
| 2 | cups |
cheddar cheese
|
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
salsa
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 45 | ml |
vegetable oil
|
|
| 591 | ml |
chicken
cooked, shredded |
|
| 462.4 | ml/g |
crescent roll dough
|
*
|
| 118 | ml |
salsa
|
|
| 473 | ml |
cheddar cheese
|
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
salsa
|
*
|
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.
