Chicken and Cheese Crescent Chimichangas

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

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Servings 8

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( 27 ) Ratings

27 Ratings

5 Stars 23%

4 Stars 20%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 13 )

387b7ada-7567-4828-94fd-7a3732510b2e

Bake-Off® Contest 33, 1988

Marlene Zebleckis

Salinas, California

ingredients 9
Prep Time 20 min
Total Time 45 min

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

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

haylie79

report Posted Jun. 29, 2011 10:17 PM

Very easy and very yummy! I will make these again!

dedwards12

report Posted Feb. 16, 2011 6:34 PM

These are sooooo easy and delicious!!

susanjanise

report Posted Jan. 28, 2011 7:34 AM

Excellent! Will be a constant in our household!

jasmine2929

report Posted Jan. 15, 2011 2:53 PM

used buiscuts instead of crescents (all we had) came out good added some sour cream n cheese ate it all up good for leftovers

SueMac

report Posted Nov. 6, 2010 1:25 PM

I've been making this for years for my family. Tips: Keep 2nd package of crescent rolls in refridgerator until ready to use - dough is easier to work with when cold. I serve with additional salsa and chopped scallions mixed into sour cream. Ground chicken is quicker or can buy breasts, cook and shred. I usually make a double batch, wrap individually and then freeze. They heat up well in the microwave.