Chicken and cheese crescent chimachangas

8 Servings

Ingredients

Quantity Ingredient
½ cup Onion; chopped
2 Garlic cloves; minced
3 tablespoons Oil
2½ cup Chicken; cooked, shredded
16 ounces Crescent dinner rolls
½ cup Salsa
2 cups Cheddar cheese; shredded
Sour cream
Salsa

Directions

Heat oven to 350~. Grease large cookie sheet. IN 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. Separatedough into 8 rectangles; firmly press perforations to seal. Spread 2 t 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~ 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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