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Mexican Chicken Roll-Ups

 Mexican Chicken Roll-Ups
Refrigerated crescent rolls make these hearty appetizers easy to assemble. Keep the ingredients on hand for last-minute snacking.
8 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 2-1/2 teaspoons cornmeal, divided
  • 2-1/4 cups cubed cooked chicken
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup sliced ripe olives
  • 1/2 cup sour cream
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/4 cup chopped onion
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 egg white
  • 1 tablespoon water
  • Salsa

Directions

  • Grease a baking sheet and sprinkle with 1-1/2 teaspoons cornmeal; set
  • aside. In a large bowl, combine the chicken, cheese, olives, sour
  • cream, chilies and onion; set aside.
  • Separate crescent dough into eight rectangles; firmly press
  • perforations to seal. Spread 1/2 cup chicken mixture over each
  • rectangle to within 1 in. of edges. Roll up, starting from long
  • side. Place 1 in. apart on prepared pan.
  • In a small bowl, beat egg white and water until foamy; brush over
  • roll-ups. Sprinkle with remaining cornmeal. Bake at 375° for
  • 20-25 minutes or until golden brown. Serve warm with salsa.
  • Refrigerate leftovers. Yield: 8 servings.

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Mexican Chicken Roll-Ups (continued)

Nutritional Facts: 1 roll-up equals 397 calories, 23 g fat (9 g saturated fat), 60 mg cholesterol, 708 mg sodium, 26 g carbohydrate, 1 g fiber, 20 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.