Quick and easy cheese enchiladas!
Ingredients
- tomato sauce: 1 can (15 ounce can)
- tomato paste: 1 can (6 ounce can)
- Creole-style seasoning: 2 tsp
- corn tortillas: 1 pack (12 ounce pack)
- cheddar cheese: 1 pack (shredded, 8 ounce pack, divided)
- onion: 1 piece (diced)
- ripe olives: 1 can (6 ounce can, sliced)
- mushrooms: 1 can (6 ounce can, sliced)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
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Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
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Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
