Ingredients
10
corn tortillas, (6 to 8 inches in diameter)
10
hot dogs
1
can (15 ounces) chili
1
jar (24 ounces) Old El Paso™ salsa (any variety)
1
cup shredded Cheddar or Monterey Jack cheese (4 ounces)
Preparation
Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches.
Soften tortillas as directed on package. Place 1 hot dog and 3 tablespoons chili on each tortilla. Roll up tortillas; place seam side down in baking dish. Spoon salsa over tortillas.
Cover and bake 20 minutes. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
