Spicy Chicken Enchiladas with Tomato and Oregano

RecipeImages_rd2 copy_0003_Spicy Chicken Enchiladas

Prep Time 10 MIN

Cook Time 20 MIN

Serves 4


  • 1 can (540 mL) Aylmer® Accents® Original Petite Cut tomatoes
  • 1 can (540 mL) Aylmer® Accents® Petite Cut Tomatoes with Spicy Red Peppers
  • ½ carton (405 mL) Hunt’s® Tomato Sauce (1/2 Resealable Tomato Sauce Carton)
  • 2 skinless chicken breasts, cut into thin strips
  • 4 large tortillas
  • 1 cup (250 mL) Monterey Jack (or mozzarella), grated
  • 1 red onion, finely chopped
  • 2 cups (500 mL) chopped peppers (colour of your choice)
  • 20 fresh oregano leaves (or 1 tbsp [15 mL] dried oregano)
  • 1 lime, juiced
  • 3 tbsp (45 mL) olive oil
  • Salt and pepper


  1. Place the chicken, oregano and lime juice in a bowl. Season with salt and pepper and leave in the refrigerator for 15 minutes.
  2. Meanwhile, heat some olive oil in a frying pan over medium heat. Sauté the peppers and onion for 2 minutes. Add both cans of Aylmer® Accents® diced, seasoned tomatoes and cook for 15 minutes. Set aside.
  3. In another frying pan, heat some olive oil and sauté the chicken over medium heat for 6 minutes, stirring frequently. Add the tomato, pepper and onion mixture to the chicken and cook for 2 minutes. Adjust the seasoning to taste.
  4. Spread the tortillas on a work surface. Top each tortilla with chicken and vegetable mixture. Roll each tortilla tightly. Place the tortillas in a lightly oiled oven dish.
  5. Cover the tortillas with Hunt’s® Tomato Sauce; sprinkle with grated cheese. Preheat oven to 400°F (200°C) oven and bake for 12 minutes. Serve hot.

Chef's Tip:

Switch up your Taco Tuesday’s with this vibrant and flavourful Mexican-inspired dinner!