Tempt friends with a fiesta of Tex-Mex flavors

Enchiladas Rancheras
Pour half inch of vegetable oil into a large skillet and heat over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them, just a few seconds. Transfer to paper towels to drain. Fill the center of the tortillas with the chicken and roll up. Place seam side down on individual plates and top with the salsa and sour cream. Sprinkle the cheese over the top.

Salsa Ranchera
This salsa keeps well in the refrigerator for up to 1 week. Reheat gently before serving. (Makes 6 cups.)

1. Put the tomatoes in a large saucepan, add the water, and bring to a boil. Cook until the skins start to split, 10 to 12 minutes. With a slotted spoon, remove the tomatoes from the water; set the pan aside.

2. Peel the tomatoes and return them to the pan of water. Using a potato masher, thoroughly mash the tomatoes, blending them with the water. Add the chiles, onion, and oil and bring to a simmer over low heat. Simmer for 20 minutes, or until slightly thickened. Season with the garlic powder, salt, and pepper, and serve hot.

You can also use this spicy salsa to accompany steaks and other meat dishes, or top sunny-side-up eggs with it to make huevos rancheros. Or just serve with Tortilla Chips for a great snack.

Combine all the ingredients except the dressing and barbecue sauce in a large bowl and toss to mix well. Cover and refrigerate for at least 1 hour, until chilled. Meanwhile, combine the ranch dressing and barbecue sauce in a small bowl. Cover and refrigerate. Serve the salad with the dressing on the side.

Variations:

• Add or substitute other favorite ingredients, such as different nuts, dried fruits, and various cheeses.
• Substitute queso añejo (crumbly white Mexican cheese) or feta cheese for the queso Chihuahua.
• Any kind of cooked chicken can be used: broiled, roasted, grilled, or barbecued.
• Add sliced jalapeños for spiciness.