>> Friday, February 19, 2010

This is the basic reciepe I used. I got the reciepe from my sister-in-law and she said they did the salsa inside and they turned out soggy so we have never tried it. I also use a 9x13 pan not a cookie sheet. I have also used this "pocket" idea with taco ring filling and it turned out great! We served it tonite with Tortilla chips cream cheese and salsa dip and decided next time we may try to put it inside next time to change it up. All 3 of my kiddos ate these tonight.

Chicken and Cheese Crescent Chimichangas
from Pillsbury Best of the Bake-Off

Yield: 8 servings

1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons oil
2 1/2 cups shredded cooked chicken
2 (8 oz) cans refrigerated crescent dinner rolls
1/2 cup picante salsa
8 oz (2 cups) shredded Cheddar cheese
Sour Cream

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.


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