cheese enchiladas

cheese enchiladas
  • 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


  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.

04/10/2017
cheese enchiladas, recipe PT15M PT1H 5 455 calories

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