Three Cornered Chicken Sandwiches
An easy, very tasty twist on chicken salad sandwiches that you can count on being asked to make again.
1 (3-ounce) package cream cheese, softened
1 tablespoon milk
1 (4-ounce) can ORTEGA Diced Green Chiles
2 cups cooked, diced chicken*
2 (8-ounce) packages refrigerated crescent roll dough, separated into 16 triangles
1/3 cup butter, melted
1 1/2 cups crushed corn chips
- Preheat oven to 350°F (175°C). Lightly grease baking sheets.
- Combine cream cheese and milk. Add green chiles and chicken; season to taste with salt and ground black pepper.
- Place 2 to 3 tablespoons chicken filling on 8 triangles, spreading to within 1/2-inch of edges; moisten edges of dough with water. Place remaining triangles on top; seal edges using tines of fork. Brush both sides of each sandwich with butter; roll in corn chips.
- Bake for 25 minutes. Serve with salsa, if desired.
Makes 8 servings.
*Or cooked turkey.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.