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A new twist on chicken salad sandwiches!

Three Cornered Chicken 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

1. Preheat oven to 350°F. Lightly grease baking sheets.
2. Combine cream cheese and milk. Add green chiles and chicken; season to taste with salt and ground black pepper.
3. Place 2 to 3 tablespoons chicken filling on 8 triangles, spreading to within ½-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.
4. Bake for 25 minutes. Serve with salsa, if desired.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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