Cheese Enchiladas So Tasty

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Cheese Enchiladas

"Quick and clean cheese enchiladas!"

Ingredients :

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons Creole-style seasoning
1 (12 ounce) bundle corn tortillas
1 (8 ounce) bundle Cheddar cheese, shredded, divided
1 onion, diced
1 (6 ounce) can sliced ripe olives
1 (6 ounce) can sliced mushrooms

Instructions :

Prep : 20M	Cook : 7M	Ready in : 50M

Preheat oven to 350 degrees F (175 levels C).
In a medium bowl combine tomato sauce, tomato paste and Creole-fashion seasoning.
Warm tortillas in microwave, or in oven; dip them within the tomato sauce combination and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat till dish is complete. Sprinkle a small quantity of cheese on pinnacle.
Bake in preheated oven for 25 to half-hour, or till cheese is melted and bubbly.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, prepare dinner it evenly, and make smooth-up easier.

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