- 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
- 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 14×10-inch rectangle; cut into 4 (7×5-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.