Spicy Chicken Enchiladas with Tomato and Oregano
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10Prep Time Minutes
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30Total Time Minutes
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13Number of Ingredients
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4Servings
Place the chicken, oregano and lime juice in a bowl. Season with salt and pepper and leave in the refrigerator for 15 minutes.
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.
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.
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.
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.
Switch up your Taco Tuesday’s with this vibrant and flavourful Mexican-inspired dinner!
Spicy Chicken Enchiladas with Tomato and Oregano