Chicken Enchilada Foldovers


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

Prep Time:
10 mins
Additional Time:
15 mins
Total Time:
25 mins
4 foldovers


  • 1 ½ cups shredded cooked chicken

  • 1 (10 ounce) can Old El Paso® Red Enchilada Sauce

  • 1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust

  • ½ cup shredded taco-seasoned cheese blend or Cheddar cheese


  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.


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

Nutrition Facts (per serving)

428 Calories
13g Fat
47g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 428
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 28%
Cholesterol 60mg 20%
Sodium 1192mg 52%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 5%
Total Sugars 7g
Protein 27g
Calcium 115mg 9%
Iron 1mg 3%
Potassium 108mg 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.