Ingredients for 6 people
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
2 chicken breasts
Salt & pepper
6 tortillas
2 cups cheddar
2 cups flour
2 cups corn meal
1/2 cup sugar
2 1/2 tbsp baking powder
2 eggs
2 cups milk
Hot oil, for frying
Green enchilada sauce
Red enchilada sauce
Cilantro, for garnish
Tools
6 skewers
Step 1/3
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.Step 2/3
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.Step 3/3
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!
