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#WFD – Rice Enchilada
Top with remaining cheese, then bake uncovered for 3-4 minutes until cheese is melted.
POLOKWANE – An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce.
Enchiladas can be filled with a variety of ingredients, including various meats, cheese, beans, potatoes, vegetables or combinations.
What’s for Dinner says this dish is a real Mexican treat and one you will want to make over and over again.
Ingredients
- 1 tbsp stork margarine
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 100g spring onions, finely sliced
- 100g very small broccoli spears
- 600g longgrained rice, cooked
- 15ml water
- 1 x KNORR Vegetable Stock Pot
- 200g salsa, divided
- 200g cheddar cheese, grated and divided
- 100g sour cream
Method
- Preheat oven to 180°C.
- Heat the Stork Margarine in a large non-stick frying pan on gentle heat. Add onion and garlic and cook gently until onions are soft but not brown.
- Add spring onions and broccoli and sauté gently for a further 2-3 minutes.
- Add the rice and stir gently, making sure the rice doesn’t brown.
- Bring up the heat, add 15 ml water and Knorr Vegetable Stock Pot and cook for 5-6 minutes.
- Remove from heat and stir in the salsa, cheese and sour cream. Leave to cool.
- Evenly spread the rice mixture on each tortilla. Roll up and arrange seam side down in medium size baking dish; top with remaining salsa and bake covered with foil for 10 minutes.
- Top with remaining cheese, then bake uncovered for 3-4 minutes until cheese is melted.
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