Chicken and Cheese Crescent Chimichangas

READY IN: 55mins
Recipe by carolinafan

From a local cookbook.

Top Review by Okie Chef

We loved these! I sprinkled the chicken with Adobo seasoning, dried cilantro, and a touch more cumin before cooking. I also used colby jack cheese, they were fantastic. This will be a favorite from now on.

Ingredients Nutrition

  • 12 cup chopped onion
  • 2 cloves garlic, minced
  • 3 tablespoons oil
  • 2 12 cups shredded cooked chicken
  • 2 (8 ounce) cans refrigerated crescent dinner rolls
  • 12 cup salsa
  • 2 cups shredded cheddar cheese (8 oz.)
  • sour cream
  • salsa


  1. Heat oven to 350.
  2. Grease a large baking sheet.
  3. In a large skillet, saute onion and garlic in oil until onion is tender.
  4. Add chicken; cook over low heat until thoroughly heated, stirring occasionally.
  5. Remove from heat.
  6. Separate dough into 8 rectangles; firmly press perforations to seal.
  7. Spread 2 teaspoonfuls of the salsa on each rectangle to within 1/2 inch of edges.
  8. Stir 1 cup of the cheese into chicken mixture.
  9. Spoon 1/3 cup chicken mixture on half of each rectangle.
  10. Starting at shortest side topped with chicken, roll up; pinch ends to seal.
  11. Place seam side down on prepared baking sheet.
  12. Bake for 16 to 21 minutes or until golden brown.
  13. Remove from oven; top each with about 2 tablespoons of remaining cheese.
  14. Return to oven.
  15. Bake an additional 1 to 2 minutes or until cheese is melted.
  16. Serve with sour cream and additional salsa.

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