Wait!
Don’t go!
I will admit that this may sound like a bit of a stretch, but we do not, after all, eat with our ears; and, even though he was skeptical at first, my husband ended up quite liking this admittedly unusual concoction.
The original recipe I found called for making a couple of burritos, but I thought enchiladas would be better for a crowd.
I was correct.
Go figure.
INGREDIENTS
Chili:
•2 cans chili (no beans)
•1/2 diced sweet onion
•1 tbsp bacon fat
•1 tbsp Sherry Peppers Sauce*
•1 tbsp sherry
Enchiladas:
•Flour tortillas
•Hot Dogs
•Crumbled, cooked bacon
•Shredded cheese
Toppings:
•Chopped pickles
•Shredded lettuce
•Chopped grape tomatoes
•Chopped scallions
•Ranch dressing
*No Sherry Peppers Sauce? No 
Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste
Heat your oven to 350º and apply cooking spray to a baking pan.
Cook the bacon in a large pan until crisp, then remove and allow to drain on a paper towel lined plate before chopping.
Wipe the pan clean, reserving one tablespoon of the bacon fat.
Cook the onion in the bacon fat until browned and tender, then stir in the chili, Sherry Peppers Sauce, and sherry.
Cook until heated through.
Bring a small pot of water to a boil, then turn off the heat, add the hot dogs, cover, and let rest for ten minutes.
Arrange some shredded cheese on a tortilla, then top with bacon, a nice dollop of the chili, and a hot dog (I used Polish sausage).
Note that I started off center in the tortilla.
Roll the closer edge up and over the filling tightly and arrange, seam side down, in the prepared baking pan, tucking the ends in to the rolled enchilada.
Spread more of the chili over the enchiladas, then top with additional shredded cheese and any remaining crumbled bacon.
Pop into the oven and bake, uncovered, for 15 or 20 minutes, until the enchiladas are warmed through and the cheese is nicely melted.
Remove from the oven and let rest for five minutes before serving.
Use the toppings of your choice, but those I’ve listed above were all pretty stellar with these enchiladas.