📖 Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray. You don’t wanna skip this, or things might stick!
2. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease. Nobody likes greasy enchiladas, right?
3. Add the diced tomatoes, tomato sauce, chili powder, cumin, garlic powder, and onion powder to the skillet with the ground beef. Simmer for about 10 minutes, stirring occasionally, allowing the flavors to meld together beautifully. It should smell AMAZING in your kitchen right about now.
4. While the sauce is simmering, prepare the hot dogs. Cut each hot dog into smaller pieces (about 1-inch). I like to slice them into little coins, adds a fun touch!
5. In a large mixing bowl, combine the browned ground beef mixture, cut-up hot dogs, grated cheddar cheese, mustard, and relish. Mix well to ensure everything is evenly distributed. This is where the magic happens, folks.
6. Warm the tortillas slightly to make them more pliable and prevent tearing. You can do this by microwaving them for a few seconds or warming them in a dry skillet.
7. Spoon a generous amount of the hot dog mixture onto each tortilla. Roll the tortillas up tightly and place them seam-side down in the prepared baking dish. Pack them in snug!
8. Pour any remaining sauce over the rolled enchiladas, ensuring they are evenly coated. Sprinkle the top with the remaining grated cheddar cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. They should look irresistibly golden brown. If the cheese starts to get too dark, you can cover the dish with foil for the last few minutes of baking.
10. Let the enchiladas cool for a few minutes before serving. Garnish with extra relish or mustard if desired. Then, brace yourself for the explosion of flavor. ENJOY!