Coney Chilito Casserole

Wait, what? Yes, I said Coney Chilito Casserole. Allow me to elaborate. Jenny, one of my coworkers asked if we ever ate chili dogs, and I explained that yes, Jay and I do, although thanks to me living in Cincinnati, we call them coneys (and that’s only if they contain Cincinnati-style chili…Otherwise, yes, they’re merely chili dogs). She went on to tell me about a dish she and her husband made, with chili, tortillas, hot dogs and seasoned tomato sauce–In essence, making chili dog enchiladas. She said her son, who’s the same age as the bambino (I think) snarfed it up! It sounded delicious, and I thought I might give it a try, but with Cincinnati chili instead.

Coney Chilito Casserole

And I thought I’d call it a Coney Chilito Casserole, since it is sort of a cross between a Cheese Coney and a Chilito. I’m honestly surprised that neither Skyline or Gold Star has come up with something like this yet.

Coney Chilito Casserole - Plated

When I told Jay about it, he got the Homer Simpson starry-eyed drool-face and wanted to know exactly when I’d be making this. The bambino got a little excited, but I had a feeling I’d just be making a plain hot dog wrapped up in a tortilla just for him. He ended up nixing the tortilla and just had his hot dog with ketchup.

I already used up the two cans of Skyline chili my dad sent me home with last month, so I dug out one of my many Gold Star seasoning packets (For my Cincinnati friends/family: yes, yes, I know, I’m a horrible person for liking Gold Star), and made up a batch of chili, and then cooked up the hot dogs (I’d be a little skeeved about not cooking them anyway, because there is nothing worse than biting into a cold hot dog. I used Applegate Farms hot dogs). The assembly process is a bit messy:

Cutting board mess
It was worth it, though.

Coney Chilito Casserole - Before Baking

Yield: 6-8

Coney Chilito Casserole

Coney Chilito Casserole
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 8 taco-sized tortillas, corn or flour
  • 8 hot dogs, cooked
  • 2 C Cincinnati-style chili, divided
  • 2 C shredded cheddar cheese, divided


Preheat the oven to 350 degrees F. Grease or spray with cooking spray a 9 x 13-inch baking dish and set aside.

On a work surface, lay out a tortilla. Spread 2 Tablespoons of the chili on the tortilla. Place a hot dog in the center of the tortilla, and top with 2 Tablespoons of cheese. Roll up the tortilla, and place seam-side down in the baking dish repeat with the remaining tortillas and hot dogs.

Spread the remaining cup of chili over top of the rolled tortillas, and top with the remaining cup of cheese. Bake for 15-20 minutes, or until the cheese is melted and the chilitos are heated through.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

A nice little taste of home after a long week. Thank you, Jenny for the awesome dinner idea!

Sharing is caring!

2 Replies to “Coney Chilito Casserole”

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.