Chicken & Cheese Crescent Chimachangas Recipe




Chicken & Cheese Crescent Chimachangas Ingredients

1/2 cup onion, chopped
2 garlic cloves, minced
3 tbsp oil
2 1/2 cup chicken, cooked, shredded
16 oz crescent dinner rolls
1/2 cup salsa
2 cup cheddar cheese, shredded
1 sour cream
1 salsa

A Recipe for
Chicken & Cheese Crescent Chimachangas

 

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This is a recipe for Chicken & Cheese Crescent Chimachangas from the recipe cookbook of Recipes-to-go (Cheese)


Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




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Chicken & Cheese Crescent Chimachangas

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare







Chicken & Cheese Crescent Chimachangas Directions

Heat oven to 350~. Grease large cookie sheet. IN 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 rom heat. Separatedough into 8 rectangles;
firmly press perforations to seal. Spread 2 t of the salsa on each
rectangle to within 1/2 inch of edge. Stir 1 cup of the cheese into
chicken mixture. Spoon heaping 1/3 cup of chicken mixture onto half
of each rectangle. Starting at shortest side or rectangle topped with
chicken, roll up; firmly pinchends to seal. Place seam side down on
greased cookie sheet. Bake at 350~ for 16 to 21 minutes or until
golden brown. Remove from oven; top each with about 2 T. 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.

Serves: 8

 

 

 

 

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Chicken & Cheese Crescent Chimachangas Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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