Bake-Off® Contest 33, 1988
Salinas, California

Chicken and Cheese Crescent Chimichangas

These savory bundles are baked, not fried, and can be put together in 20 minutes.

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  • prep time 20 min
  • total time 45 min
  • ingredients 9
  • servings 8
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 Bake 16 to 21 minutes or until golden brown. Remove from oven. Top each with about 2 tablespoons of the remaining cheese.
  • 4 Return to oven; bake 1 to 2 minutes longer or until cheese is melted. Serve with sour cream and additional salsa.
  • 1 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.
  • 2 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.
  • 3 Bake 16 to 21 minutes or until golden brown. Remove from oven. Top each with about 2 tablespoons of the remaining cheese.
  • 4 Return to oven; bake 1 to 2 minutes longer or until cheese is melted. Serve with sour cream and additional salsa.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
290),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
13g,
13%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
75mg
75%;
Sodium
770mg
770%;
Total Carbohydrate
26g
26%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
20%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.