Chili Dog Casserole
Calories 433 (36% from fat)
Fat 17 grams
Saturated Fat 10 gram
Trans Fat 0 gram
Cholesterol 50 mg.
Sodium 1756 mg.
Carb. 56 gram
Fiber 15 gram
Sugar 19 gram
Sugar Alcohol 0 gram
Protein 21 gram
Ingredients
1 28 oz. can of baked beans
(We used Bush's Best Vegetarian Baked Beans.)
8 lean hot dogs
(We used Ball Park Lean Beef Hot Dogs.)
1 can (10 oz.) red enchilada sauce
1 can (4 oz.) diced green chiles
8 8-inch tortillas
(We used a higher fiber Ole Mexican Foods High Fiber Tomato Basil.)
2 cups cheese, shredded
(We used cheddar and monterey jack.)
2 cups onion, sliced
2 bell peppers, sliced
1 Tbsp. olive oil
4 Tbsp. sweet chili sauce
(We used Panda Express Sweet Chili Sauce.)
3 garlic cloves (3 tsp.), minced
Hot dogs met enchiladas and nobody's mad about it. Wrapped in high-fiber tortillas, laid over a bed of baked beans, smothered in cheese, and topped with sweet chili peppers and onions. Comfort food with a fiber upgrade.
This is higher in sodium. If you're on a low sodium diet, you should consider another option.
1. Spread 2 cups (about two-thirds of the can) of baked beans along the bottom of a 9 x 13 baking dish.
2. Heat a frying pan over medium heat and add the hot dogs, rolling them every minute or so for 5 to 7 minutes, until they're browned on all sides and heated through.
3. In a small bowl, mix together the enchilada sauce and green chiles.
4. Lay out the tortillas and spread 2 Tbsp. of the enchilada mixture on each one. Wrap each tortilla around a hot dog and place it seam side down in the baking dish, on top of the beans.
5. Preheat the oven to 425 degrees Fahrenheit.
6. Mix the remaining baked beans with the remaining enchilada mixture and spread it over the rolled hot dogs.
7. Top everything with the shredded cheese.
8. Cover the dish with foil and bake for 30 minutes.
9. While the casserole bakes, cut the onion and bell peppers into slices. Then heat the olive oil in a lidded pan over medium heat. Sauté the onion and bell peppers for about 6 minutes.
10. Stir in the sweet chili sauce, then cover and cook for another 4 to 6 minutes, stirring occasionally, until the peppers soften.
11. Stir in the garlic, cook 2 more minutes, and set aside.
12. When the casserole is done, remove the foil, switch the oven to broil, and cook for another 60 to 90 seconds, until the cheese browns. Watch it closely, because broilers move fast.
13. Divide into 8 servings, one hot dog per serving, topped with the onion and bell pepper slices.
Store leftovers in the refrigerator in an airtight container for up to 2 days and reheat individual servings in the microwave for 60 to 90 seconds.
Yield: 8 Servings, one wrapped hot dog per serving, topped with the onion and pepper mixture.
You can freeze individual servings for easy re-heating later.
Reheat from frozen for about 90 seconds, roll the dog, then heat for an additional 45 to 60 seconds until hot.
Chili Dog Casserole Prep for Freezer
