from Simply Delicious: A Simply Swell Collection of Quick and Easy Recipes by the women of Elmbrook Church.
Chimichangas are a favorite of mine. In fact, I order the exact same lunch special featuring the chimi each time we visit the Mexican restaurant conveniently located down the block. Last week I decided to give this simple recipe a try hoping to satisfy my love affair with this classic Mexican dish, and our children's obsession with crescent rolls.
It's hard to duplicate a good chimichanga, and while these are quite different than the restaurant version I have come to love, they are quite tasty and definitely an easy weeknight meal.
Ingredients:
1/2 cup (1 medium) chopped onion
2 garlic cloves, minced
3 tablespoons oil
2 1/2 cups cooked chicken, shredded (a rotisserie chicken adds great flavor)
2 (8oz) cans Pillsbury Quick Crescent rolls
1/2 cup favorite salsa
2 cups shredded Cheddar cheese or Mexi-blend
sour cream
salsa
Optional:
lettuce, diced tomatoes, green onions to garnish
1. Heat oven to 350 degrees. Line cookie sheet with parchment paper or grease. In large skillet, saute onion and garlic in oil until onion is tender. Add chicken; cook over low heat until thoroughly heated, stirring occasionally. (If using a rotisserie chicken, simply add shredded chicken to cooked onion and garlic mixture and warm through.) Remove from heat.
2. Separate dough into 8 rectangles; firmly press perforations to seal. Spread 1-2 tablespoons of the salsa on each rectangle to within 1/2 inch of edges. Stir 1 cup of cheese into chicken mixture. Spoon heaping 1/3 cup of mixture on one half of each rectangle.
3. Starting at side topped with chicken, roll up crescent; pinch ends to seal. Place seam down on prepared cookie sheet.
4. Bake for 16-21 minutes or until golden brown. Remove from oven, and top each chimichanga with additional cheese. Bake an additional 1-2 minutes until cheese is melted. Serve with additional salsa and/or sour cream. Makes 8 Chimichangas.
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