Mom's Enchilada Stacks

 

This recipe for Enchilada Stacks is another favorite from my childhood.  It was one that we all loved as kids and my kids love it now.  I have hesitated to share it, because the recipe does include a can of condensed tomato soup.  I have tried to come up with a healthier alternative, but my kids and husband can always tell and complain, so I have given up on finding a healthy alternative to this recipe and just enjoy it every few months for what it is.

I am sure that this recipe isn't even close to authentic, but it is plenty tasty and it comes together so quickly with ingredients that I almost always have on hand.  It is perfect for those evenings when you haven't planned ahead very well, or you are short on time.

I like these enchilada stacks best when made with corn tortillas.  You can fry them lightly or just warm them up before serving.  If you do fry them make sure they don't go too long. You want them to remain soft, so you can cut into the stacks easily.  I have also made these enchiladas with flour tortillas and they are delicious that way as well.

I usually serve them just like pictured above.  I set out all the components and then everyone can take as much or as little of each as they like.  You just start by putting a little sauce on your plate, then layer a tortilla followed by more sauce. You can then add another tortilla and layer of sauce, or just get to the toppings, lettuce, cheese, sour cream, green onions, etc.  One tortilla is enough for me, but my boys and my husband like to make "double decker" stacks.

When I got married, and started making these for my husband, he started frying up an over-easy egg to top the enchilada stack.  So, even though it wasn't part of the original recipe, that has become the way we like to eat them best at our house.

I hope that if you give these a try, you enjoy them as much as our family does.