Broccoli & Cheddar Enchiladas

Temps & Portions
4 portions
35 minutes temps de préparation =
10 minutes préparation +
25 minutes cuisson
Ingrédients
  • 1 Tbsp. (15 mL) Becel® Buttery Taste margarine*
    Becel Margarine with Olive Oil 907G
    $7.46 • Chq
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  • 1/2 cup (125 mL) chopped green bell pepper
    Peppers Sweet Mini 454G
    $5.59 • Chq
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  • 2 tsp. (10 mL) chili powder
    Great Value Chili Powder Seasoning 150G
    $2.50 • Chq
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  • 1 package Knorr® Sidekicks® Cheddar & Broccoli Rice & Vermicelli Side Dish
  • 2 cups water
    evian® natural spring water, 1.5L bottle
    $3.09 • Chq
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  • 1 cup red kidney beans, rinsed and drained
    Great Value Dark Red Kidney Beans No Salt Added 540ML
    $1.25 • Chq
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  • 8 fajita-size (6-inch/15 cm) ea. flour tortillas
    Great Value Graham Cracker Pie Crust Ready To Eat 170G
    $2.46 • Chq
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  • 1 cup salsa
    Tostitos Mild Salsa 418ML
    $5.30 • Chq
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  • 1/2 cup shredded cheddar cheese or Jack cheese
    Great Value Old Cheddar Cheese 450G
    $7.21 • Chq
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  • 2 green onions, thinly sliced
    Onions Green
    $1.84 • Paq
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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.