For an extra layer of flavor, try adding a pinch of cumin or chili powder to the chili mixture. Feel free to substitute with your favorite type of cheese. Monterey Jack or a Mexican blend would also work well. To make ahead, assemble the Weenieladas and keep them covered in the refrigerator until ready to bake. Add about 10 minutes to the baking time.
Weenieladas
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PREP TIME15 mins
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COOK TIME38 mins
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TOTAL TIME53 mins
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SERVING8 People
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VIEWS21
A comforting cross between chili dogs and enchiladas, perfect for a chilly evening. These Weenieladas are sure to be a family favorite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol49 mg
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Fiber7 g
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Protein15 g
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Saturated Fat10 g
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Sodium1410 mg
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Sugar5 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a bowl, gently combine chili and tomato sauce until well mixed. (2 minutes)
03
StepHeat vegetable oil in a large skillet over medium-high heat. Lightly cook each corn tortilla, one at a time, in the hot oil until slightly softened, approximately 30 seconds per side. Transfer to a plate lined with paper towels to drain excess oil. (8 minutes)
04
StepPlace 1 hot dog and 2 to 3 tablespoons of the chili mixture on each tortilla; wrap snugly. Arrange seam-side down in a baking dish. Spoon remaining chili mixture evenly over the top. (10 minutes)
05
StepSprinkle generously with Cheddar cheese, chopped onion, and sliced black olives. (2 minutes)
06
StepBake in the preheated oven until heated through and bubbly, about 30 minutes. Let cool for 5 minutes before serving.
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Alyce Goldner
Jun 28, 2025I added some diced green bell pepper to the chili mixture, and it was fantastic!
Korbin Douglas
Jun 17, 2025These were a hit with my kids! So easy and delicious.
Maryse Feil
Jun 5, 2025Next time, I'll try using flour tortillas for a softer texture.