Three Cornered Chicken Sandwiches
A new twist on chicken salad sandwiches!
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. 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.
Source:
<http://www.cooksrecipes.com/sandwich/three_cornered_chicken_sandwiches_recipe.html>
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