1 packages cream cheese
1 tbsp milk
1 can ORTEGA® Diced Green Chiles
2 cup cooked, diced chicken
2 packages refrigerated crescent roll dough
1/3 cup butter
1 1/2 cup 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.