Chicken & cheese crescent chimachangas

Yield: 8 servings

Ingredients:

1/2 c Onion; chopped
2 Garlic cloves; minced
3 tb Oil
2 1/2 c Chicken; cooked shredded
16 oz Crescent dinner rolls
1/2 c Salsa
2 c Cheddar cheese; shredded

Instructions:

Sour cream Salsa 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.