Chili Cheese Dog Enchiladas

2 (15 oz) cans chili (such as Amy's)

5 medium tortillas

2 c. shredded cheddar, divided

5 hot dogs

2 thinly sliced scallions, for garnish

1/2 c. chopped tomatoes, for garnish

1/4 c. white onion, finely chopped

Sour cream, for serving

Preheat oven to 400°. Into the bottom of a large skillet, spoon 1/2 cup chili into a thin, even layer.
On a clean work surface, spoon two heaping spoonfuls of chili into the center of each tortilla. Divide 1 cup cheese between each of the tortillas, then top with hot dog. Roll up hot dog in tortilla and place seam side down in skillet. Repeat until skillet is filled.
Spoon remaining chili over tortillas, then top with remaining cheese. Bake until hot dogs are warmed through and cheese is melted, 15 to 20 minutes.
Garnish with scallions, tomatoes, and onions if using. Serve with sour cream on the side.

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