"Four easy ingredients, and you've got dinner! Wrap a spicy chicken filling with pizza crust." — Pillsbury® Pizza Crust
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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
shredded taco-seasoned cheese blend or Cheddar cheese
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.
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.
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.
I added corn and black beans. mmmm
Mine didn't look exactly like the picture but everyone loved them! Especially the teenagers!!!
Used green chili sauce instead of red enchilada sauce. LOVED IT!
Just okay. Nothing special.
This was good! But very hard in making.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Enchilada Foldovers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 118
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