Broccoli & Cheddar Enchiladas

Time & Servings
4 servings
35 minutes ready time =
10 minutes preparation +
25 minutes cooking
Ingredients
  • 1 Tbsp. (15 mL) Becel® Buttery Taste margarine*
    Becel Margarine Original (2PK) 2.44KG
    $13.12 • Ea
  • 1/2 cup (125 mL) chopped green bell pepper
    Peppers Long Sweet 907G
    $7.65 • Ea
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  • 2 tsp. (10 mL) chili powder
    Club House Chili Powder 600G
    $8.75 • Ea
  • 1 package Knorr® Sidekicks® Cheddar & Broccoli Rice & Vermicelli Side Dish
  • 2 cups water
  • 1 cup red kidney beans, rinsed and drained
  • 8 fajita-size (6-inch/15 cm) ea. flour tortillas
    Creative Baker All Purpose Flour 20KG
    $15.30 • Ea
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  • 1 cup salsa
    Kirkland Organic Salsa Medium (2PK) 2L
    $12.98 • Ea
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  • 1/2 cup shredded cheddar cheese or Jack cheese
    Kirkland Double Cheddar Shredded Cheese (2PK) 1.25KG
    $18.07 • Ea
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  • 2 green onions, thinly sliced
Directions
  • Preheat oven to 180° C (350°F).
  • Melt Becel® Buttery Taste margarine in medium saucepan and cook green pepper and chili powder, stirring occasionally, until green pepper is tender, about 3 minutes. Stir in Knorr Sidekicks®, water and beans. Bring to a boil over high heat. Reduce heat to medium and cook covered 7 minutes or until rice is tender. Remove from heat and let stand 2 minutes.
  • Evenly spoon rice on tortillas, then roll. Arrange tortillas, seam side down, in greased 13 x 9-in. (33 x 23-cm) baking dish. Spoon salsa down centre of enchiladas, then sprinkle with cheese. Cover tightly with aluminum foil and bake until heated through, about 15 minutes. Garnish with green onions.
  • *Becel® Gold in Quebec
  • Each serving of this enchilada is very high in fibre and a good source of calcium and vitamin C.