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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Quick and easy cheese enchiladas! Ingredients:
1 (15 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
2 teaspoons creole-style seasoning |
1 (12 ounce) package corn tortillas |
1 (8 ounce) package cheddar cheese, shredded, divided |
1 onion, diced |
1 (6 ounce) can sliced ripe olives |
1 (6 ounce) can sliced mushrooms |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
3. 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.
4. Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
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