Chicken Enchilada Foldovers

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


1 1/2
cups shredded cooked chicken
can (10 oz) Old El Paso™ red enchilada sauce
can Pillsbury™ refrigerated classic pizza crust
cup shredded taco-seasoned cheese blend or Cheddar cheese (2 oz)


  1. 1 Heat oven to 425°F. Lightly spray cookie sheet with cooking spray.
  2. 2 In medium bowl, mix chicken and 1/2 cup of the enchilada sauce.
  3. 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. 4 Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork.
  5. 5 Bake 10 to 12 minutes or until golden brown.
  6. 6 Meanwhile, heat remaining enchilada sauce until hot. Serve with foldovers for dipping.




Nutrition Information

Recipe Step Photos

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