2006 GRAND PRIZE WINNER
Enchiladas de White Castle® Burgers y Queso

10 White Castle hamburgers
2 C chopped onions
2 C chopped green bell pepper
2 T butter or margarine
2 - 4 oz. cans chopped green chili peppers
3 T butter or margarine
1/4 C all-purpose flour
1 tsp ground coriander seed
3/4 tsp salt
3 C chicken broth
2 C sour cream
2 C shredded Monterey Jack cheese
12 - 6-inch tortilla shells

Coarsely chop the White Castle burgers in a food processor. In a large saucepan, cook onion and green pepper in the 2 T of butter until tender. Combine in a bowl with chopped White Castle burgers and green chili peppers. Set aside. In the same saucepan, melt 3 T butter. Blend in coriander, flour and salt. Stir in chicken broth all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in sour cream and 1 C of the cheese. Stir 1 C of this mixture into the burger mixture. Dip each tortilla into the hot sauce to soften and fill with 1/4 C of the burger mixture. Roll up and arrange rolls in a 9" x 13" baking dish. Pour remainder of sauce over the rolls and sprinkle with remaining cheese. Bake uncovered at 350 degrees for 45 minutes.

Submitted by Missy O’Malia of Columbus, OH. For creating the 2006 Grand Prize recipe, Missy will receive a Crave Case every week for an entire year!