Chicken & cheese crescent chimachangas Recipe

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Chicken & cheese crescent chimachangas

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Cheese, Cheese & Eggs, Chicken, Mexican, North American, Poultry, Sandwiches, South American

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Ingredients:

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

Procedures:

1	Heat oven to 350°F.
2	Grease large cookie sheet.
3	In large cookie sheet.
4	In large skillet, cook onion and garlic in oil until onion is tender.
5	Add chicken; cook over low heat until thoroughly heated, stirring occasionally.
6	Remove rom heat.
7	Separatedough into 8 rectangles; firmly press perforations to seal.
8	Spread 2 t of the salsa on each rectangle to within ?inch of edge.
9	Stir 1 cup of the cheese into chicken mixture.
10	Spoon heaping 1/3 cup of chicken mixture onto half of each rectangle.
11	Starting at shortest side or rectangle topped with chicken, roll up; firmly pinchends to seal.
12	Place seam side down on greased cookie sheet.
13	Bake at 350°F for 16 to 21 minutes or until golden brown.
14	Remove from oven; top each with about 2 t. of remaining cheese.
15	Return to oven.
16	Bake an additional 1 to 2 minutes or until cheese is melted.
17	Serve with sour cream and additional salsa