Enchiladas with Quick Ranchero Sauce

1 package Enchilada Sauce Mix
1 can (8 ounces) tomato sauce
1 1/2 cups water
1 pound cooked meat of your choice (tilapia, hamburger, turkey, chicken)
1 can (4 ounces) diced green chiles, drained
1 cup shredded pepper Jack cheese, divided
8 (6-inch) flour tortillas

1. Cook Enchilada Sauce Mix according to package directions, using tomato sauce and water for liquid. Spoon 1/2 cup sauce in bottom of 11x7-inch baking dish.
2. Mix fish with green chiles and 1/2 cup cheese. Spoon 1 tablespoon sauce on one tortilla. Top with 1/2 cup meat mixture. Roll up tortilla and place seam side down in baking dish. Repeat with remaining filling and tortillas. Top with remaining sauce and cheese.
3. Bake in preheated 375 degree oven 12 minutes or until sauce is bubbling and cheese has melted.
   
   
   
   
   

PREP TIME: 15 minutes
COOK TIME: 25 minutes
Makes 4 servings

Three different dipping sauces

MUSTARD DIPPING SAUCE
1/2 cup mayonnaise
1 teaspoon Ground Mustard
1/4 cup honey
2 tablespoons orange juice

Mix in a small bowl. Cover & refrigerate until ready to serve.

RANCH DIPPING SAUCE
3/4 cup buttermilk
1/2 cup mayonnaise
1 tablespoon Parsley Flakes
1/2 teaspoon Garlic Powder
1/4 teaspoon salt
1/8 teaspoon Ground Red Pepper

Mix in a small bowl. Cover & refrigerate until ready to serve.

APRICOT DIPPING SAUCE
1 cup apricot preserves
1 tablespoon white vinegar
2 tablespoons orange juice
1 teaspoon Ground Mustard
1/2 teaspoon Minced Onion
1/4 teaspoon Ground Ginger

Heat all ingredients in small saucepan over low heat, stirring until preserves are melted & mustard & ginger have dissolved. Let cool slightly before serving.



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