Take your craving into the kitchen.
Enchiladas de White Castle® Burgers y Queso
2006 Cookoff Winner
|10||White Castle hamburgers|
|2 cups||chopped onions|
|2 cups||chopped green bell pepper|
|2 – 4 oz. cans||chopped green chili peppers|
|3 tablespoons||butter or margarine|
|1/4 cup||all-purpose flour|
|1 tsp||ground coriander seed|
|3 cups||chicken broth|
|2 cups||sour cream|
|2 cups||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″ × 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