Chili Cheese Dog Enchiladas

Chili Cheese Dog Enchiladas


This dinner comes together in minutes, and disappears even faster! Feel free to use your favorite brand of chili, or even better — homemade!
  • 2 (15 oz) cans chili (such as Amy's)
  • 5 medium tortillas
  • 2 c. shredded cheddar, divided
  • 5 hot dogs
  • 2 thinly sliced green onions, for garnish
  • ½ c. chopped tomatoes, for garnish
  • ¼ c. white onion, finely chopped (optional)
  • Sour cream, for serving
  1. Preheat oven to 400°. Into the bottom of a large ovenproof skillet, spoon ½ cup chili into a thin, even layer.
  2. On a clean work surface, spoon two heaping spoonfuls of chili into center of each tortilla. Divide 1 cup cheese between tortillas, then top each with a hot dog. Roll up hot dogs in tortillas and place seam side-down in skillet.
  3. Spoon remaining chili over tortillas, then top with remaining 1 cup cheese. Bake until hot dogs are warmed through and cheese is melted, 15 to 20 minutes.
  4. Garnish with green onions, tomatoes, and onions if using. Serve with sour cream on the side.

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