Make outstanding, deeply-flavored enchiladas in under 30 minutes with Chipotle Heirloom Tomato Soup. Leftover roast chicken or your favorite market rotisserie chicken, makes this dish a weeknight breeze.

• Step 1

  Adjust toaster oven rack to middle position and heat oven to 425 degrees. Combine the chicken, 1/4 cup of Chipotle Heirloom Tomato Soup, 1/2 cup of cheese and 1 Tbsp cilantro in a bowl.  

  
  

  
  

• Step 2

  One at a time, take a tortilla and spread 1/3 cup chicken-soup mixture down the middle, roll tightly and lay seam side down in baking dish. Continue with each tortilla laying them down in a single row. Cover with the remaining Chipotle Roasted Heirloom Tomato Soup and sprinkle remaining cheese down the center of enchiladas. 

• Step 3

  Cover tightly with aluminum foil and bake until heated through and cheese is melted, about 20-30 minutes. Transfer to a wire rack and let cool 10 minutes. Sprinkle with remaining cilantro. Serve with lime and sliced avocado.