Chicken & Cheese Crescent Chimichangas Recipe

• 1/2 c. minced onion
• 3 tbsp. oil
• 2 1/2 c. shredded cooked chicken
• 2 (8 ounce.) cans refrigerated crescent dinner rolls
• 2 c. shredded cheddar cheese
• 1/2 c. salsa
• Dairy lowfat sour cream
• Salsa

1. Heat oven to 350 degrees.
2. Grease large cookie sheet.
3. In large skillet, cook onion in oil till tender.
4. Add in chicken; cook over low heat till heated.
5. Stirring occasionally.
6. Remove from heat.
7. Separate dough into 8 rectangles; firmly press perforations to seal.
8. Spread 2 tsp.
9. of salsa on each rectangle to 1/2" of edge.
10. Stir 1 c. of cheese into chicken mix.
11. Spoon heaping 1/3 c. of chicken mix onto half of each rectangle.
12. Starting at shortest side of rectangle topped with chicken, roll up; firmly healthy pinch ends to seal.
13. Place seam side down on greased cookie sheet.
14. Bake at 350 degrees for 16 to 21 min or possibly till golden.
15. Remove from oven; top each with about 2 Tbsp.
16. of remaining cheese.
17. Return to oven.
18. Bake an additional 1 to 2 min or possibly till cheese is melted.
19. Serve with lowfat sour cream and additional salsa.
20. Makes 8 sandwiches.

onion, oil, chicken, rolls, cheddar cheese, salsa, sour cream, salsa

Taken from cookeatshare.com/recipes/chicken-cheese-crescent-chimichangas-36830 (may not work)