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Ingredients
  • 1-1/2  cups
    shredded cooked chicken
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  • 1  can (10 oz)
    Old El Paso® red enchilada sauce
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  • 1  can
    Pillsbury® refrigerated classic pizza crust
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  • 1/2  cup
    shredded taco-seasoned cheese blend or Cheddar cheese (2 oz)
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Directions
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 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 10-12 minutes or until golden brown.
6.
Meanwhile, heat remaining enchilada sauce until hot. Serve with foldovers for dipping.

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

Nutrition information
Calories 390, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 55 mg, Sodium 1250 mg, Carbohydrate 50 g, Fiber 1 g, Protein 27 g, Daily Values: Vitamin A 0%, Vitamin C 0%. Percent Daily Values are based on a 2,000 calorie diet
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