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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

Nutrition Info

309.7 calories carbohydrate: 34.1 g cholesterol: 33.6 mg fat: 14.9 g fiber: 6.6 g protein: 13.4 g saturatedFat: 7.4 g servingSize: - sodium: 1176.7 mg sugar: 7.4 g transFat: : - unsaturatedFat: : -

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.

6 to 8 servings

Quick and easy cheese enchiladas!