Chicken Crescent Chimachangas


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A great recipe to make for the kids or even as an appetizer for a friend or family gathering.

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  • 1/2 C. Onion; chopped
  • 2 Garlic cloves; minced
  • 3 Tbs. Oil
  • 2 1/2 C. Chicken; cooked, shredded
  • 16 oz. Crescent dinner rolls
  • 1/2 C. Salsa
  • 2 C. Cheddar cheese; shredded
  • Sour cream
  • Salsa

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Heat oven to 350 degrees. 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 2 tsp. of the salsa on each rectangle to within 1/2 inch of edge. Stir 1 C. of the cheese into chicken mixture. Spoon heaping 1/3 C. of chicken mixture onto half of each rectangle. Starting at shortest side or rectangle topped with chicken, roll up; firmly pinch ends to seal. Place seam side down on greased cookie sheet. Bake for 16 to 21 minutes or until golden brown. Remove from oven; top each with about 2 Tbs. 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. 

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