1/2 cup butter, softened
1 small onion, thinly sliced
2 tablespoons all-purpose flour
2 cloves garlic, peeled and minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
2 cups sliced and diced sharp Cheddar cheese
1 (8 ounce) can sliced green chile peppers, drained
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) jar salsa
1 (6 ounce) can tomato paste
1 (4 ounce) can tomato paste with green chile peppers, drained
2 (4.5 ounce) cans Mexican-style enchiladas, whole, divided
1 (6 ounce) can black olives (optional)
1 cup cherry tomatoes
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, mix the butter, onion, flour, garlic, oregano, basil, salt, pepper and cheese. Mix well. Pour mixture over enchiladas.
Bake in preheated oven until cheese is melted and bubbly, about 1 hour. Remove from oven and dust with garlic powder.
Remove from oven and let stand 10 minutes. Slide hot knife into center of a casserole dish and spoon through casserole. Place casserole on sheet that tray. Brush with tomato sauce and sprinkle with tomato paste and cheese mixture.
Cover and refrigerate. Bake 15 minutes in the preheated oven, stirring occasionally, until cheese is bubbly and liquid is drained, about 10 minutes. Cool before serving. (Note: Keep refrigerated enchiladas as they will be served in 8 ounce measures.)
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