Take your craving into the kitchen.

Enchiladas de White CastleĀ® 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
3/4 tsp salt
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

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