Chicken & Cheese Crescent Chimachangas

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

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.