Thursday, January 7, 2010

Chicken and Cheese Crescent Chimichangas

This one is just for you Faith...sorry it took me so long....

Chicken and Cheese Crescent Chimichangas
from the "Pillsbury Bake-Off," May 2005, page 52

And as usual any changes or notes will be in red

Serves:  8  Prep:  20 minutes  Start to Finish: 45 Minutes (took me a little over an hour, but I am slow and meticulous) 

  • 3 TBsp vegetable oil (I used olive oil)
  • 1/2 cup chopped onion (1 medium)
  • 2 cloves garlic, minced (I used one heaping serving spoon of the chopped garlic that comes in a jar, I know that is a LOT, but we love us some garlic in this house.)
  • 2 1/2 cups shredded cooked chicken (Now be inspired don't just boil your chicken in plain water!  Bring some flavor to the party, I added garlic, onion, celery, rosemary.....)
  • 2 cans (8oz. ea) Pillsbury refrigerated crescent dinner rolls.  (I used the new big and fat ones so I ended up using three cans, but it's all good we are carb feigns as well as garlic lovers)
  • 1/2 cup Old El Paso Thick'nChunky salsa (I needed more than that, way more, closer to a cup.  I also used the Pace Picante I had in the fridge, use the salsa that floats your boat.)
  • 2 cups shredded cheddar cheese (I used more than recipe called for...what can I say, we also love cheese)
  • Sour Cream and more salsa as garnish

  1. Heat oven to 350.  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 heated through.
  2. Separate dough into 8 rectangles; firmly press perforations to seal.  Spread about 2 tsp. of salsa on each rectangle to within 1/2 inch of edges.  Stir one cup of the cheese into the chicken mixture. (I didn't do that, I just topped the chicken mixture with a big pinch of cheese before rolling up into the dough.)  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 TBsp of the remaining cheese.  (I only topped the three we would be eating that night as I was putting the rest in the freezer.  I ended up with 9 chimichangas.)
  4. Return to oven; bake 1 to 2 minutes longer or until cheese is melted.  Serve with sour cream and additional salsa.
Even our two-year-old daughter enjoyed this meal.  I hope your family enjoys it as well.


Masked Marauder said...

WOOOT I actually took a chicken out for dinner tomorrow. We usually have "mystery meals" on Sundays but this week we'll have it on Thursday this sounds SOOOOOOOOOOOOOOOOOOOOOOOOO YUMMMO!

Thanks for posting just for me!

Masked Marauder said...

Ok so this has become one of our FAVORITE family meals! I've shared it with tons of people too. We've mixed it up a lil bit with varying salsas and next time we're gonna put the spanish rice I serve it with inside!