Recipes
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 |
| 3/4 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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