Weenieladas recipe

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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
½ cup shredded Cheddar cheese, or to taste
2 tablespoons chopped onion
2 tablespoons sliced black olives

Nutrition Info

397.4 calories
carbohydrate: 29.2 g
cholesterol: 49.1 mg
fat: 25.9 g
fiber: 7.1 g
protein: 15 g
saturatedFat: 9.9 g
servingSize: -
sodium: 1410.2 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix chili and tomato sauce together in a bowl.

  3. 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.

  4. 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.

  5. Bake in the preheated oven until hot and bubbly, about 30 minutes.

Recipe Yield

8 weenieladas

Recipe Note

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!

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