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READY IN 25 mins

Chicken Enchilada Foldovers

Read Reviews (10)

"Four easy ingredients, and you've got dinner! Wrap a spicy chicken filling with pizza crust." — Pillsbury® Pizza Crust

Ingredients Edit and Save

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Original recipe makes 4 foldovers Change Servings

1 1/2 cups shredded cooked chicken
1 (10 ounce) can Old El Paso® Red Enchilada Sauce

1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust
1/2 cup shredded taco-seasoned cheese blend or Cheddar cheese

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Directions

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

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PREP 10 mins
READY IN 25 mins

Footnotes

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

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Reviews More Reviews

Most Helpful Positive Review

Sep 08, 2011

This is a great way to use leftover rotisserie chicken or even leftover taco meat from the night before. This recipe also works with refrigerated crescent rolls or whomp biscuits. Freezes well.

—Sarah Jo

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Most Helpful Critical Review

Sep 14, 2011

Easy, BUT.. These were okay. I can't say much more than that. The sauce isn't enough flavor. Husband and I agreed black olives and more cheese would be better, too. Husband wants me to try again, but not individual foldovers, adding ingredients. Will edit, if I do.

—Roxanne

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19 Ratings

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Sep 08, 2011

I just saw this and thought I'd try it for a quick lunch using some leftover chicken - I love the simplicity of the ingredients and preparation, and it was a perfect lunch solution. I chopped and sauteed some white onions while prepping the pizza dough, and added them to the cheese - just like our local Mexican restaurant does with their enchiladas.

—littlexav

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Sep 08, 2011

I added corn and black beans. mmmm

—christiana23

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Oct 01, 2011

Mine didn't look exactly like the picture but everyone loved them! Especially the teenagers!!!

—zcat12f

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Sep 08, 2011

Used green chili sauce instead of red enchilada sauce. LOVED IT!

—mrsmcbride

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Sep 10, 2011

Just okay. Nothing special.

—ruthncls

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Sep 08, 2011

This was good! But very hard in making.

—Ladybugcook

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Nutrition

Calories
428 kcal
21%

Carbohydrates
47.2 g
15%

Cholesterol
60 mg
20%

Fat
13.1 g
20%

Fiber
1.5 g
6%

Protein
26.8 g
54%

Sodium
1192 mg
48%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Enchilada Foldovers

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 428
Calories from Fat: 118

% Daily Value *
Total Fat 13.1g 20 %
Saturated Fat 5.5g 27 %
Cholesterol 60mg 20 %
Sodium 1192mg 48 %
** Potassium 108mg 3 %
Total Carbohydrates 47.2g 15 %
Dietary Fiber 1.5g 6 %
Protein 26.8g 54 %
Sugars 7.2g
** Vitamin A 5 %
** Vitamin C 0 %
** Calcium 14 %
** Iron 6 %
** Thiamin 3 %
** Niacin 46 %
** Vitamin B6 9 %
** Magnesium 4 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.