INGREDIENTS
1 1/2
cups shredded cooked chicken
1
can (10 oz) Old El Paso® red enchilada sauce
1
can Pillsbury® refrigerated classic pizza crust
1/2
cup shredded taco-seasoned cheese blend or Cheddar cheese (2 oz)
DIRECTIONS
1
Heat oven to 425°F. Lightly spray cookie sheet with cooking spray.
2
In medium bowl, mix chicken and 1/2 cup of the enchilada sauce.
3
Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle; cut into 4 (7x5-inch) rectangles. Spoon about 1/3 cup chicken mixture onto half of each rectangle, spreading to within 1/2 inch of edge. Sprinkle 2 tablespoons cheese over each.
4
Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork.
5
Bake 10 to 12 minutes or until golden brown.
6
Meanwhile, heat remaining enchilada sauce until hot. Serve with foldovers for dipping.
High Altitude (3500-6500 ft)
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