To make cheese enchiladas, mix in a bowl a 15 oz. can tomato sauce, a 6 oz. can tomato paste, and 2 teaspoons of a Creole-style seasoning, or chili power. Soften your corn tortillas in the microwave, dip in the tomato mixture, and fill them with Cheddar cheese and a onion, sliced olive, and mushroom mix. Roll them up and put in a 9×13′ dish and top with more cheese. Bake for 25 to 30 minutes in a 350 degree oven.