Cheese Enchiladas recipe

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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: : -

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.

Recipe Yield

6 to 8 servings

Recipe Note

Quick and easy cheese enchiladas!

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