Enchilada Corn Dogs

Because why not?! 🌭🌯🤩

4.4

10 reviews

Chefclub

Team

Chefclub



Total time: 1 hour


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 of cheddar

2 cups of flour

2 cups of corn meal

1/2 cup of sugar

2 1/2 tbsp of baking powder

2 eggs

2 cups of milk

hot oil, for frying

green enchilada sauce

red enchilada sauce

cilantro, for garnish


Tools

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!

Share with the community!

Comments are here to exchange freely on this recipe. You can choose "Question" or "Tip" if you would like to contribute.

ChefClub

0/400 Characters limit