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"This is a family favorite - a cross between chili dogs and enchiladas - that makes a cozy dinner on a cold autumn evening. If you serve it on Halloween, call it Hallo-weenie-ladas. Serve with sour cream, hot sauce, and a fresh green salad. Enjoy!"
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53 m servings 397 cals
Original recipe yields 8 servings (8 weenieladas)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix chili and tomato sauce together in a bowl.
  3. Heat oil in a large skillet over medium-high heat. Cook corn tortillas, one at a time, in the hot oil until slightly softened, about 30 seconds per side. Drain on a plate lined with paper towels.
  4. Place 1 hot dog and 2 to 3 tablespoons of the chili mixture on each tortilla; wrap up. Arrange seam-side down in a baking dish. Spoon remaining chili mixture on top. Cover with Cheddar cheese, onion, and olives.
  5. Bake in the preheated oven until hot and bubbly, about 30 minutes.


  • Cook's Note:
  • Use Colby or American cheese in place of the Cheddar if preferred.

Nutrition Facts

Per Serving: 397 calories; 25.9 g fat; 29.2 g carbohydrates; 15 g protein; 49 mg cholesterol; 1410 mg sodium. Full nutrition

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Read all reviews 3
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My family and I really enjoyed this dish. It is quick, easy and tasty. It's a nice way to fix hot dogs that are not just a dog in a bun. Thanks for posting the recipe.

This is my family's recipe, and when I posted it to this website, I did not specify how large the can of tomato sauce should be. It SHOULD BE an 8 oz. can NOT the 15 oz. can. Also, my wife prefe...

I really liked this. I did think the tomato sauce made it a little bit bland. Next time I might try using enchilada sauce instead. Over all good recipe though and one I will make again. Thanks f...