Serves: 8
Total Calories: 408
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.
Nutrition Per Serving: Calories 490 Protein 24g Carbohydrate 26g Fat 32g Sodium 920mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken and Cheese Crescent Chimichangas recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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