Cheese Enchiladas

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

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 9×13 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.