So you learned from my pozole post that I have absolutely no shame about making enchiladas with cream of chicken soup. They’re so good, in fact, that I have totally abandoned making the real deal stuff anymore. They just aren’t as good. Seriously. So now that you are intrigued on how soup stole enchilada sauce’s thunder I will show you how to make it ’cause I’m nice. They are souper hard to make too so pay attention! {not really} Note: adapted from a Campbell soup recipe Natalie’s White Girl Soup-er Enchiladas  Serves: 4-5 INGREDIENTS: 2 large boneless chicken breasts 1 can … Continue reading