Chicken Enchilada Foldovers

  • Yield : 4 foldovers
  • Prep Time : 10m
  • Cook Time : 11m
  • Ready In : 21m
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  • 1 1/2cups shredded cooked chicken
  • 1 can (10 ounce) Old El Paso(R) red enchilada sauce
  • 1 can Pillsbury(R) refrigerated classic pizza crust
  • 1/2 cup shredded taco-seasoned cheese blend or Cheddar cheese (2 ounce)


Step 1

Heat oven to 425 degrees F. Lightly spray cookie sheet with cooking spray.

Step 2

In medium bowl, mix chicken and 1/2 cup of the enchilada sauce.

Step 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.

Step 4

Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork.

Step 5

Bake 10 to 12 minutes or until golden brown.

Step 6

Meanwhile, heat remaining enchilada sauce until hot. Serve with foldovers for dipping.

Step 7

Another spicy cheese you can use is Monterey Jack cheese with jalapeno peppers or, as it's also known, pepper Jack cheese.

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