Chicken Enchilada Foldovers

Chicken Enchilada Foldovers

10

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

Ingredients

25 m {{adjustedServings}} servings 428 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 1192 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Heat oven to 425 degrees 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.

Footnotes

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

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  1. 20 Ratings

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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.

I added corn and black beans. mmmm

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 an...