Enchiladas (adapted from McCormick)

1 1/2 cups water
1 can (8 ounces) tomato sauce
1 package McCormick® Enchilada Sauce Mix
1 pound ground beef, ground bison, or ground turkey
8 corn tortillas, warmed
1 cup shredded Cheddar cheese

Preheat oven to 350°F. Mix water, tomato sauce and Sauce Mix in medium saucepan. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. Set aside.

Meanwhile, brown beef/bison/turkey in medium skillet on medium-high heat. Drain fat. Stir 1/2 cup sauce into meat.
Spoon sauce onto tortillas to coat. Spoon about 1/4 cup meat filling onto each tortilla. Roll tortillas tightly. Place seam-side down in lightly greased 11×7-inch baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese.

Bake 15 minutes or until sauce is bubbly and cheese is melted.

Quesadillas (adapted from Sarah Manaresi’s Kitchen)

8 corn torillas
1 can of refried beans or cooked ground meat of choice
cheddar cheese

Heat a skillet on medium heat. If using beans, spread bottom side of the tortilla with beans and top with cheese and other tortilla. If using meat, sprinkle bottom tortilla with cheese, then add meat, then add cheese again, then top with tortilla. Place quesadilla in pan and cook until cheese is melted on one side or tortilla starts to brown. Flip and do the same with the other side. Serve with sour cream, salsa, or the like.