Ingredients
7
7 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
Instructions
- 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.
Nutritional Facts
Per 7 servings
- Calories: 310
- Carbohydrate: 34g
- Fat: 15g
- Fiber: 7g
- Protein: 13g
- Sugar: 7g
Related Recipes
Quick and Easy Enchiladas
Enchilada Casserole III
Easy Enchiladas
Breakfast Enchiladas
Enchilada Lasagna
Cheesy Vegetarian Enchilada Casserole
Chicken Enchiladas with Cream Cheese
Potato Enchilada
Enchilada Casserole
Cheese and Beef Enchiladas
Cheesy Chili Enchiladas
