Chicken And Cheese Crescent Chimichangas - cooking recipe

Ingredients

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

Preparation

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.