Ingredients
1
cup shredded deli rotisserie chicken (from 2-lb chicken)
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/2
teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
cup shredded Mexican cheese blend (4 oz)
Chopped fresh cilantro, if desired
Old El Paso™ Thick ’n Chunky salsa, if desired
Sour cream, if desired
Preparation
Heat oven to 375°F. In medium bowl, stir chicken, chiles and taco seasoning mix; set aside.
Separate dough into 16 triangles. Spoon chicken mixture evenly over 8 of the triangles to within 1/2 inch of outside edge. Sprinkle evenly with cheese. Place remaining 8 triangles over cheese; press edges firmly with fork to seal. Place on ungreased cookie sheet.
Bake 12 to 14 minutes or until golden. Sprinkle with cilantro. Serve with salsa and sour cream.
