Make outstanding, deeply flavored enchiladas in under 30 minutes by warming  shredded cooked chicken in Chipotle Heirloom Tomato Soup. Topped with avocados, lime and fresh cilantro this easy and satisfying dish will be sure to become part of your weekly rotation.

• Step 1

  Pour soup in a 12-inch nonstick skillet over medium-high heat and bring to a boil. Stir in the chicken and rice. Reduce the heat to low. Cover and cook for 5 minutes.

• Step 2

  Remove the skillet from the heat. Cover and let stand for 5 minutes or until the liquid is absorbed. 

• Step 3

  Spoon chicken and rice mixture into 8 corn or flour tortillas and roll and nestle tortillas into a baking pan. Top with cheese and put in oven for 5-7 minutes or until cheese is melted. Serve topped with cilantro, avocado and lime wedges.