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.