Weenieladas Food
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!
Provided by russmichaels
Categories 100+ Everyday Cooking Recipes
Time 53m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 1410.2 mg, Sugar 5.2 g
ENCHILADAS SUIZAS
Provided by Marcela Valladolid
Categories main-dish
Time 1h5m
Yield 6 enchiladas
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.
- Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside.
- Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.
- Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.
- Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately.
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!
Provided by russmichaels
Categories Enchiladas
Time 53m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 1410.2 mg, Sugar 5.2 g
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!
Provided by russmichaels
Categories Enchiladas
Time 53m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 1410.2 mg, Sugar 5.2 g
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!
Provided by russmichaels
Categories Enchiladas
Time 53m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 1410.2 mg, Sugar 5.2 g
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!
Provided by russmichaels
Categories Enchiladas
Time 53m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 1410.2 mg, Sugar 5.2 g
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