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Instructions |
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Heat oven to 425°F. Lightly spray cookie sheet with cooking spray. In medium bowl, mix chicken and 1/2 cup of the enchilada sauce.
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Unroll dough and place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle, then cut into 4 (7x5-inch) rectangles.
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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, pressing edges firmly with fork to seal. Prick tops with fork.
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Bake 10 to 12 minutes or until golden brown. Meanwhile, heat remaining enchilada sauce until hot. Serve with foldovers for dipping.
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Serving
Suggestions |
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Another spicy cheese you can use is Monterey Jack cheese with jalapeño peppers or, as it's also known, pepper Jack cheese.
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Originally Submitted
9/27/2012
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