Cheese Enchiladas

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

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.