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Chicken and Cheese Crescent Chimichangas |
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Serves: 8 Print this RecipeMarlene Zebleckis - Salinas, California Bake-Off® Contest 33, 1988 Chimichangas are made with a flour tortilla that wrapped around a seasoned filling and fried until crisp. In this recipe, chimichangas are made easier when light, flaky crescents replace the tortilla and they are baked in the oven. 1/2 cup chopped onions 2 garlic cloves, minced 3 tablespoons oil 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 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 920mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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