Main Dishes
Chili Cheese Dog Enchiladas
C'mon! Chili, loads of gooey cheese and hot dogs!? And the added bonus of a Dutch Oven later! What is there not to like about this recipe?
Ingredients
- 10 Oscar Mayer Classic Wieners
- 10 taco-size flour tortillas
- 4 cups shredded cheese, divided (2 cups for filling and 2 cups for topping)
- 3 cans Wolf Brand Chili, No Beans
Directions
- Preheat the oven to 350°F.
- Spread 1 can of chili evenly across the bottom of a 9-by-13-inch Pyrex baking dish.
- Working one at a time and splitting the 2 cups of cheese evenly across the 10 enchiladas, lay a hot dog on a tortilla, add shredded cheese alongside, roll it, and set it seam-side down in the chili along one edge of the dish.
- Pack 8 enchiladas side by side along one edge of the dish. Fit the last 2 lengthwise in the open space on the other side.
- Spread the remaining 2 cans of chili over the enchiladas, making sure no tortillas remain exposed.
- Sprinkle the remaining 2 cups of shredded cheese evenly over the top.
- Bake for 20–25 minutes or until hot and bubbly.