Enchilada Corn Dogs

Because why not?! 🌭🌯🤩



Total time: 60 minutes

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!