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| Weenieladas |
"This is a family favorite - a cross between chili dogs and enchiladas - that makes a cozy dinner on a cold autumn evening. If you serve it on Halloween, call it Hallo-weenie-ladas. Serve with sour cream, hot sauce, and a fresh green salad. Enjoy!"
Ingredients :
- 2 (15 ounce) cans chili with beef and beans
- 1 (15 ounce) can tomato sauce
- 2 tablespoons vegetable oil, or as needed
- 8 corn tortillas
- 8 hot dogs
- 1/2 cup shredded Cheddar cheese, or to taste
- 2 tablespoons chopped onion (optional)
- 2 tablespoons sliced black olives (optional)
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 53M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Mix chili and tomato sauce together in a bowl.
- Heat oil in a large skillet over medium-high heat. Cook corn tortillas, one at a time, in the hot oil until slightly softened, about 30 seconds per side. Drain on a plate lined with paper towels.
- Place 1 hot dog and 2 to 3 tablespoons of the chili mixture on each tortilla; wrap up. Arrange seam-side down in a baking dish. Spoon remaining chili mixture on top. Cover with Cheddar cheese, onion, and olives.
- Bake in the preheated oven until hot and bubbly, about 30 minutes.
Notes :
- Use Colby or American cheese in place of the Cheddar if preferred.
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