Recipe Enchilada Corn Dogs

1. Make chicken filling by cooking onions, bell peppers, chicken, garlic, salt and pepper. Once cooked, divide filling between the tortillas. Sprinkle cheese on top, saving 1/2 cup for later, and add skewer. Wrap the tortilla around filling and skewer and freeze them while making the batter.

2. Make corn dog batter by mixing flour, corn meal, sugar, baking soda, eggs, milk, salt, and pepper until just combined. Place the batter in a tall glass and dip the frozen enchiladas into the batter — it's important that they are well frozen so that they do not fall apart while dipping.

3. Fry the battered enchiladas in the hot oil, then place on an oven-safe plate. Cover with red and green enchilada sauce and top with remaining grated cheddar. Bake for 5-7 minutes at 350° F until cheese is melted. Enjoy!

It's ready!