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| Cheese Enchiladas Recipes |
- PREP 20 mins
- COOK 30 mins
- READY IN 50 mins
Ingredients
Original recipe makes 6 to 8 servings
- 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
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
- 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.
- Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
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