Tonight, I made chicken enchiladas and they were delicious . . . although it took me longer than expect. (Someday I'll learn to read the whole recipe before beginning.) It has japenos chiles that gave it a little pep, which Sparky loved.
Earlier today, and after church, I also made an easy bean dip following the recipe on the back of the Mission Tortilla Strips package. It also is pretty good. Here's the recipe:
Black Bean & Roasted Red Pepper Dip
1 package (1 oz.) taco spices and seasonings
1 can (15 oz.) black beans, rinsed and drained
1 package (12 oz.) light cream cheese
1 Tbsp. chopped cilantro
1 to 2 tsp. lime juice
Garnishes: chopped tomato and fresh cilantro
In food processor combine all ingredients except garnishes; mix thoroughly. Serve with chips or raw vegies.