Make your next dinner a fiesta. Ole!
2 cans 15 oz. each chili with beans
3/4 cup water
1/4 cup low fat sour cream
1 tablespoon hot sauce
8 small flour tortillas
8 Berks All Beef Franks or Grill Franks
3/4 cup shredded Mexican style cheese
1/4 cup sliced black olives
2 tablespoons chopped scallions
Preheat the oven to 350 degrees. Spray a 9x13-inch baking dish with non-stick cooking spray.
In a medium bowl, combine chili, water, sour cream and hot sauce. Spread 1/4 cup of the chili mixture over the bottom of the baking dish. Roll each hot dog in a tortilla and place them in the baking dish in 2 rows of 4.
Pour the remaining chili mixture over the hot dog enchiladas, making sure to spread the mixture all around. Sprinkle the enchiladas with cheese and then with the olive slices. Cover the dish with foil and bake for 30 minutes until the mixture is bubbling.
Remove the foil and bake for an additional 5-8 minutes until the cheese is melted and browned. Remove the dish, and allow to cool for 5 minutes. Sprinkle with chopped scallions and serve warm.