Screen Shot 2018-03-05 at 15.06.32 Click image to enlarge
Course: Main
Dish: Meat
Serves: 4
Nutritional information per serving:
  Nutritional value per serving
Nutrient Per serving
Energy 2671kJ
Fat 27.5g
   of which saturates 12.5g
Carbohydrate 59.8g
  of which sugars 10.2g
Fibre 10.5g
Protein 32.6g
Salt 3.3g
  5-A-DAY PORTIONS One serving of this recipe counts as 3 of your 5-A-DAY target of fruit and vegetable portions.    


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Hot Dog Enchiladas

Using a variety of canned ingredients, why not try mixing up traditional Mexican enchiladas by adding hot dogs? Taking just 30 minutes to prepare and cook, it’s perfect for a week day evening.

  • 1 onion, sliced
  • 1 pepper, sliced
  • 1 x 560g can 8 hot dogs, sliced
  • 1 x 400g can kidney beans
  • 1 x 400g can chopped tomatoes
  • 150g cheddar cheese, grated
  • 8 soft flour tortillas
  • 1 green chilli, sliced
  1. Pre-heat the oven to 180°c, Gas 4, and grease a large ovenproof dish (approx. 20 x 30cm)
  2. Fry the onion and pepper slices until softened. Add 1/2 the chopped tomatoes and simmer for 4 - 5 minutes until softened and thickened.
  3. Stir through the hot dog slices, kidney beans and half the grated cheese, until warmed through.
  4. Spoon the mixture between the flour tortillas and roll them up. Line them up in the ovenproof dish.
  5. Pour over the remaining tomatoes and top with remaining cheese. Scatter over the green chilli.
  6. Bake for 15 - 20 minutes until golden brown and bubbling.
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