ENCHILADAS DE WHITE CASTLE BURGERS y QUESO
Ingredients: 2 cups chopped onions 2 cups chopped green bell peppers 2 Tablespoons butter 10 White Castle hamburgers 2 - 4-ounces cans chopped green chili peppers 3 Tablespoons butter 1/4-cup all purpose flour 1 teaspoon ground coriander seed 3/4 teaspoon salt 3 cups chicken broth 2 cups sour cream 2 cups shredded Monterey Jack cheese 12 - 6-inch corn tortillas Directions: In a large saucepan, sauté onion and green pepper in the 2 tablespoons of butter. As they cook until tender, coarsely chop the White Castle burgers in a food processor. Place chopped burgers in a large bowl, add green chili peppers, followed by sautéed onions and peppers. Set aside. Using the same saucepan, melt the remaining 3 tablespoons of butter. Blend in coriander, flour and salt. Stir in Chicken broth. Cook (stirring continuously) until thickened and bubbly. Turn off heat. Stir in sour cream and 1 cup of the cheese. Stir in one cup of this mixture into the burger mixture. Dip each tortilla into the hot sauce to soften and fill with 1/4-cup of the burger mixture. Roll up, then arrange finished rolls side by side 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. Note: I use seasoned ground beef. Our greatest glory is not in never failing, but in rising up every time we fail. ~Ralph Waldo Emerson --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
