Mexican Red Snapper 1 package (1 1/2 ounces) McCormick Enchilada Sauce Mix 1 cup water 1 can (14 1/2 ounces) stewed tomatoes 1 can (4 1/2 ounces) chopped green chilies 1 can (2 1/2 ounces) sliced black olives, drained 1 1/2 pounds red snapper fillets 1 tablespoon oil Combine Sauce Mix with next 4 ingredients. Set aside. In a large skillet, heat oil over medium-high heat. Saute fillets 4-5 minutes. Pour Sauce Mixture over fillets. Cover and simmer 5-7 minutes. Side dishes: White rice; garnish with hot sauce and sour cream Makes 4 servings ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by McCormick.