This simple grilled cheese sandwich is the greatest I’ve ever tasted, with a crispy Parmesan top and ooey Cheddar and bacon interior. This is the pinnacle of grilled cheese, hands down!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 7 |
| Yield: | 6 to 8 servings |
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
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 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.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 7 g |
| Protein | 13 g |
| Saturated Fat | 7 g |
| Sodium | 1177 mg |
| Sugars | 7 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t use the olives, used fiesta cheese inside and cheddar jack on top. Added a half can of hatch ro-tel to the sauce, reduced the onions and mushrooms, added chicken seasoned with taco seasoning. Stellar.
super simple to make especially for someone making enchiladas for the first time
These enchiladas are great if you are looking for a meatless version. I used fresh mushrooms and sautéed them with the onion first. I also used enchilada sauce in lieu of the creole seasoning.
I made the recipe as is however, I find this recipe to be a great starting place if one has an imagination and wants to create something special.
added diced greeen chilies and a handful of black olives, and the tomato sauce on botton. also 1/2 pkg. of taco seasoning in addition to the Crejole. (homemade). flour tortillas.. so good
The recipe was really good, but I added a few spices (extra creole seasoning and cayenne pepper) to make it more flavorful. It turned out to be delicious
Thought I’d miss chicken or beef but these were wonderful. Made some slight changes too. Used Laspalmas red enchilada sauce and fresh, local flour tortillas, since I’m in Texas at the moment it just makes sense! Also, sauteed the onion, added a can of green chiles and used 1/2 pepper jack, 1/4 colby, 1/4 cheddar for inside since I ran out of cheddar. Just dribbled the sauce on before folding and used rest for the top of casserole then threw mozz on top cause that was all I had. Absolutely delicious.
Used top review suggestion and used a can of enchilada sauce and green chilies instead of mushrooms. Great (and economical) recipe.
Yummy and easy. I used canned enchilada sauce and added cilantro and green chiles.
Fantastic recipe! The combination of finely chopped onion with the mushrooms and olives added perfect flavor. Microwaving the tortillas was a great tip so the tortillas roll without breaking. I used fresh mushrooms because they didn’t have canned at the store I went to, so fresh works great too. Also added finely chopped green onions on top.
I made this, the Enchiladas teasted great but the sauce was not right it tasted more like spaghetti sauce I ended up throwing it all out.
I used corn tortillas and laid them flat in the dish. I made the enchalada sauce so could control the spice and heat level(made the dish for 6-9 year olds)
The taste was great, the texture was not. Mine turned out as pure mush! Perhaps I baked too long, or used too much sauce. The only thing I did differently was sautee the mushrooms (I used fresh) and onion first. It was a good cheese enchilada casserole!
I omitted the mushrooms and sautéed the onions. It was delicious
I used pepper jack cheese instead of cheddar and used double the amount called for. I also left out the mushrooms and added sautéed diced jalapeno peppers on top of the cheese before wrapping in the tortilla.
Pretty great enchiladas!
Absolutely sensational. Loved every bite.
I changed it up to use what I had on hand- but used this recipe as my base recipe. I was looking to use up some leftover marinara so I used that instead of the tomato sauce/paste. I used taco seasoning (no creole), extra cheese, mushroom and bell pepper in half of them, did not add the olives or onion. Even with all the changes it was great and my boys and husband were all very pleased! My husband said the cheese ones tasted like his favorite Mexican restaurant’s enchiladas 🙂 will be keeping this recipe and using it again in the near future!!
these enchiladas were delicious the only thing I added was chicken
I would cut the onion in half. I used the tips from above and it was very good.
I have made several cheese enchilada recipes from this site but none were as big a hit as this recipe. However, I did change up the recipe some, I used enchilada sauce instead of tomato sauce, taco seasoning instead of creole and I added chili powder. My boys loved it!