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Hot Dog Enchilada Casserole

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“From my collection of handwritten recipes 1970-1984.”
READY IN:
35mins
SERVES:
4
YIELD:
8 enchiladas
UNITS:
US

Ingredients Nutrition

  • 1 (1 lb) package hot dog
  • 1 12 cups grated cheese
  • 1 small onion, chopped
  • 8 corn tortillas
  • 1 (16 ounce) can chili without beans

Directions

  1. Split each hot dog and fill with onion and grated cheese. Dip each tortilla in hot oil just enough to warm and soften. Roll around hot dogs. Place in a row in a 8x11 inch baking dish. Pour hot chili over all and sprinkle with remaining cheese and onions. Bake at 350* 20-25 minutes or until hot and cheese is melted.

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