Broccoli & Cheddar Enchiladas

Broccoli & Cheddar Enchiladas

Check out the recipe for our Broccoli & Cheddar Enchiladas, view the full recipe instructions here and give it a try today!
  • 25 MINS

    Cooking Time

  • 10 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Tbsp. (15 mL) margarine
  • 1/2 cup (125 mL) chopped green bell pepper
  • 2 tsp. (10 mL) chili powder
  • 1 package Knorr® Sidekicks® Cheddar & Broccoli Rice & Vermicelli Side Dish
  • 1 3/4 cups (425 mL) water
  • 1/4 cup (60 mL) milk
  • 1 cup (250 mL) red kidney beans, rinsed and drained
  • 8 fajita-size (6-inch/15 cm) ea. flour tortillas
  • 1 cup (250 mL) salsa
  • 1/2 cup (125 mL) shredded cheddar cheese or Jack cheese
  • 2 green onions, thinly sliced

  1. PREHEAT oven to 180° C (350°F).

  2. MELT 1 Tbsp. 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, milk and beans. Bring to a boil over high heat. Reduce heat to medium and cook covered 7 minutes or until rice is tender.

  3. 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.

  4. COVER tightly with aluminum foil and bake until heated through, about 15 minutes. Garnish with green onions; now it's delicious. Dig in!

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 430.0
Calcium (g) 15.0 %
Carbohydrates (g) 62.0 g
Fat (g) 13.0 g
Fiber (g) 8.0 g
Iron (g) 25.0 %
Protein (g) 16.0 g
Saturated Fat (g) 5.0 g
Sodium (g) 830.0 mg
Sugar (g) 3.0 g
Trans Fat (g) 0.0 g

Each serving of this enchilada is very high in fibre and a good source of calcium and vitamin C.

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