I’m a work from home mom with six kids aged 17 down to five. We have four boys and two girls. Eleven years ago we did some crazy things to pay off $89,000 in 6 months, on a small income. I’ve been writing about saving money and contentment ever since. Our food budget is between $400-$650 depending on what other needs are going for the month. Normally I enjoy cooking from scratch, but when things are super busy, I use some short cuts like in this recipe.
The first time my boys asked me, “What’s for dinner?” and I answered,
“Chili Dog Enchiladas,” their faces looked confused, then a slow smile spread. The middle boy, gave me a fist pump, “Yes.”
The second time, they begged to make them themselves. It’s the perfect learning to cook recipe, because it’s nearly impossible to mess up and great for small hands.
Today, Brandon, age nine, will show you how.
These can be as fast and convenient or as healthy as you want them to be. I run down the middle of the road, using canned turkey chili and all beef hot dogs with whole grain tortillas. There are delicious uncured hot dogs available at Costco if you are avoiding nitrates.
You will need:
8 tortillas (6 or 8 inch)
8 hot dogs, any kind
8 slices of cheese
2 cans, 15 oz each of chili
8 oz Monterey Jack, Colby, or Cheddar cheese
A baking dish, 7×11 is the perfect size, but we had a 9×13.
First preheat your oven to 375 degrees and place half a can of chili in the bottom of your baking dish. Spread it out evenly.
Then place a cheese slice and a hot dog on top of each tortilla.
Roll up tightly, and place seam side down in the baking dish.
Repeat with all your supplies. If your tortilla comes undone, like Brandon’s 2nd one, just reroll it and make sure that seam is on the bottom.
Top your dish with both cans of remaining sauce and then the cheese.
Bake for 20-30 minutes or until the cheese is melted and the dish is heated through. Garnish with tomatoes, red bell pepper, cilantro, chives, avocado, or green onion.
Round out your meal with some corn kernels, rice, or a tossed salad.