Chicken Enchilada Foldovers

Four easy ingredients, and you've got dinner! Wrap a spicy chicken filling with pizza crust.

  • prep time 10 min
  • total time 25 min
  • ingredients 4
  • servings 4

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Foldover
    Calories
    390
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    1250mg
    1250%;
    Total Carbohydrate
    50g
    50%
    (Dietary Fiber
    1g
    1%
      Sugars
    7g
    7%
    ),
    Protein
    27g
    27%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    20%;
    Exchanges:
    3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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