Cheese Enchiladas Good Recipes

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Sunday, November 8, 2015

Cheese Enchiladas

"Quick and smooth 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) package 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 (one hundred seventy five degrees C).
In a medium bowl integrate 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 every tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is complete. Sprinkle a small quantity of cheese on pinnacle.
Bake in preheated oven for 25 to 30 minutes, or till cheese is melted and bubbly.

Notes :

Reynolds® Aluminum foil can be used to hold food wet, cook it frivolously, and make clean-up less complicated.

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