These Chicken & Cheese Crescent Chimachangas are a fun, handheld twist on traditional Mexican flavors, perfect for a casual weeknight dinner or a party appetizer. Using convenient crescent roll dough, you create flaky, golden-brown pockets filled with seasoned shredded chicken, sautéed onions, garlic, and gooey cheddar cheese. A swipe of salsa adds a bright, tangy kick that cuts through the richness of the cheese and meat. They are easy to assemble, requiring minimal effort for maximum flavor. Serve them warm with extra salsa and sour cream for dipping. This recipe is a crowd-pleaser that combines comfort food textures with zesty, familiar spices, making it an ideal choice for busy families or game-day gatherings.
Chicken & Cheese Crescent Chimachangas
Description
These Chicken & Cheese Crescent Chimachangas are a fun, handheld twist on traditional Mexican flavors, perfect for a casual weeknight dinner or a party appetizer. Using convenient crescent roll dough, you create flaky, golden-brown pockets filled with seasoned shredded chicken, saut&# 195;©ed onions, garlic, and gooey cheddar cheese. A swipe of salsa adds a bright, tangy kick that cuts through the richness of the cheese and meat. They are easy to assemble, requiring minimal effort for maximum flavor. Serve them warm with extra salsa and sour cream for dipping. This recipe is a crowd-pleaser that combines comfort food textures with zesty, familiar spices, making it an ideal choice for busy families or game-day gatherings.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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Grease a large baking sheet with cooking spray or butter.
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Heat oil in a large skillet over medium heat.
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Add chopped onion and minced garlic to the skillet; cook until the onion is tender and translucent, about 3-4 minutes.
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Add the shredded chicken to the skillet; cook on low heat, stirring occasionally, until the chicken is thoroughly heated through.
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Remove the skillet from heat.
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Stir 1 cup of the shredded cheddar cheese into the chicken mixture until combined.
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Open the can of crescent rolls and separate the dough into 8 triangles; firmly press the perforations to seal any holes.
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Spread approximately 1 tablespoon of salsa onto each triangle, leaving a 1/2-inch border around the edges.
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Spoon about 1/4 cup of the chicken mixture onto the bottom half of each triangle (the wider end).
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Starting from the wide end, roll up each triangle tightly into a log shape.
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Firmly pinch the ends and seams to seal the filling inside.
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Place the rolls seam-side down on the prepared baking sheet.
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Bake for 15 to 20 minutes, or until the dough is golden brown.
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Remove from oven and sprinkle the remaining 1 cup of cheddar cheese on top of each roll.
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Return to the oven and bake for an additional 1-2 minutes, just until the cheese is melted.
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Serve warm with sour cream and additional salsa for dipping.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 964.3kcal
- % Daily Value *
- Total Fat 68.9g106%
- Saturated Fat 31.8g159%
- Cholesterol 249.9mg84%
- Sodium 1024.2mg43%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 1.0g4%
- Sugars 3.1g
- Protein 71.1g143%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
