Broccoli & Cheddar Enchiladas

Broccoli & Cheddar Enchiladas

35-minute recipe Serves 4
Made with fresh bell peppers, onions and kidney beans, these enchiladas are high in fibre and a source of vitamin C.
35-minute recipe Serves 4

Directions

Prep: 10-minute | Cook: 25-minute
  • 1

    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.

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Last updated: October 27th, 2020

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