Broccoli & Cheddar Enchiladas

Broccoli & Cheddar Enchiladas

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Nutritional Information

Nutritional Information

  1 serving
 
Calories 430
Total Fat 13 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 830 mg
Total Carbs 62 g
Dietary Fiber 8 g
Sugars 3 g
Protein 16 g
Vitamin A 12 %
Vitamin C 35 %
Calcium 15 %
Iron 25 %
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  • Recipe serves:4
  • Prep Time10 min
  • Cook Time25 min

Ingredients

  • 1 Tbsp. Becel® Buttery Taste margarine*
  • 1/2 cup chopped green bell pepper
  • 2 tsp. chili powder
  • 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
  • 1 cup salsa
  • 1/2 cup shredded cheddar cheese
  • 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.
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