Best Chicken And Cheese Crescent Chimichangas Recipes

Chicken and Cheese Crescent Chimichangas image

Provided by carolinafan

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup chopped onion
2 cloves garlic, minced
3 tablespoons oil
2 1/2 cups shredded cooked chicken
2 (8 ounce) cans refrigerated crescent dinner rolls
1/2 cup salsa
2 cups shredded cheddar cheese (8 oz.)
sour cream
salsa

Steps:

Heat oven to 350.
Grease a large baking sheet.
In a large skillet, saute 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 teaspoonfuls of the salsa on each rectangle to within 1/2 inch of edges.
Stir 1 cup of the cheese into chicken mixture.
Spoon 1/3 cup chicken mixture on half of each rectangle.
Starting at shortest side topped with chicken, roll up; pinch ends to seal.
Place seam side down on prepared baking sheet.
Bake for 16 to 21 minutes or until golden brown.
Remove from oven; top each with about 2 tablespoons 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.

Chicken and Cheese Crescent Chimichangas image

Number Of Ingredients 9

1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons oils
2 1/2 cups shredded cooked chicken
2 (8-ounce) cans refrigerated crescent rolls
1/2 cup picante salsa
2 cups (8 oz.) shredded Cheddar cheese
Dairy sour cream
salsa

Steps:

Heat oven to 350°F. 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.Bake at 350°F. 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.Nutrition Per Serving: Calories 490 Protein 24g Carbohydrate 26g Fat 32g Sodium 920mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Chicken and Cheese Crescent Chimichangas image

Provided by @MakeItYours

Number Of Ingredients 9

3 tablespoons vegetable oil
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
2 1/2 cups shredded cooked chicken
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1/2 cup Old El Paso® Thick 'n Chunky salsa
2 cups shredded Cheddar cheese (8 oz)
Sour cream
Old El Paso® Thick 'n Chunky salsa

Steps:

Heat oven to 350°F. Grease large cookie sheet with shortening. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir until onion is tender. Reduce heat to low. Add chicken; cook, stirring occasionally, until thoroughly heated.
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 with short side topped with chicken, roll up; pinch ends to seal. Place seam side down on cookie sheet.
Bake 16 to 21 minutes or until golden brown. Remove from oven. Top each with about 2 tablespoons of the remaining cheese.
Return to oven; bake 1 to 2 minutes longer or until cheese is melted. Serve with sour cream and additional salsa.