Broccoli & Cheddar Enchiladas

Temps & Portions
4 servings
35 minutes temps de préparation =
10 minutes préparation +
25 minutes cuisson
Ingrédients
  • 1 Tbsp. (15 mL) Becel® Buttery Taste margarine*
    Becel Margarine Salt Free 907G
    $6.47 • Chq
  • 1/2 cup (125 mL) chopped green bell pepper
    Pepper Bell Green 1EA
    $2.14 • Chq
  • 2 tsp. (10 mL) chili powder
  • 1 package Knorr® Sidekicks® Cheddar & Broccoli Rice & Vermicelli Side Dish
  • 2 cups water
    Evian Spring Water 1.5L
    $2.69 • Chq
  • 1 cup red kidney beans, rinsed and drained
    Grace Caribbean Combos Rice & & Red Kidney Beans Mix 175G
    $2.22 • Chq
  • 8 fajita-size (6-inch/15 cm) ea. flour tortillas
    Robin Hood Bread Flour White Homestyle 2.5KG
    $6.69 • Chq
  • 1 cup salsa
    Sensations Salsa Corn & Black Bean 430ML
    $3.23 • Chq
  • 1/2 cup shredded cheddar cheese or Jack cheese
    Kerrygold Cheese Cheddar Irish Reserve 200G
    $8.63 • Chq
  • 2 green onions, thinly sliced
    Onions Green
    $1.39 • Paq
Instructions
  • 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.