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Saucy Toaster-Oven Chicken Enchiladas


40 mins
Serves 2

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. 

Ingredient list

  • 1 jar
    Chipotle Heirloom Tomato Soup (24 oz)
  • 1 1/2 cups
    shredded roast chicken
  • 1 cup
    shredded Monterey Jack cheese - divided
  • 2 Tbsp
    minced fresh cilantro - divided
  • 6
    lime wedges and sliced avocado for serving
  • flour tortillas