Enchilada Corn Dogs

Because why not?! 🌭🌯🤩

60 minutes - 6 people

Made by you!


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


6 skewers

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!

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