Chicken Enchiladas

So, Sparky gave all of us (Nic, Kym & I) the new 2012 Americas Test Kitchen cookbook for Christmas. I like watching this show on PBS because they test recipes with different ingredients, times, processes, etc. to come up the best way to make a dish.Kym first made a Kale and Potatoe soup, which I also did, and didn't turn out bad. Next, Nic made rice using a recipe in the book and she reports that it was very easy and good rice that wasn't the usual sticky type. Kym also made an Indian dish, which she and hubby loved.

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.