Meal of the Month - June

Feeling like Mexican food tonight?  These exquisite Chicken Enchiladas are a great new twist on an old idea.  These are always a regular on our menu.  We made them this month for Gerald's parents, but I forgot to take pictures - SORRY!

Chicken Enchiladas

• 1 package of tortillas
• 2-3 chicken breasts
• 2 cans cream of chicken soup
• 1 to 1 1/2 c. sour cream
• grated cheese
• 1 1/2 c. salsa

Cook the chicken breasts until shred-able.  (I put them in my crock pot for the day with a little water, but you can also boil them.)  Shred the chicken using two forks.  Mix the soup, sour cream, and salsa together in a mixing bowl.  Stir the shredded chicken into the mixture.  Roll the mixture and some grated cheese into each tortilla as desired.  Leave out some sauce and cheese for the end.  After all the tortillas are rolled, spread the remaining sauce mixture evenly on the tortillas.  Top with the remaining cheese.  Makes 8 - 12 enchiladas - about one 9 x 13 pan.  Bake at 350 degrees for 30 - 45 minutes.

These restaurant style Black Beans taste great on the side.

• 1 can black beans
• 1/3 c. tomato juice
• 2 cloves garlic, minced
• 1 tsp. cumin
• 2 T. oil
• 1/2 tsp. salt
• 2 T. chopped cilantro

Heat the oil, cumin and garlic.  Throw in the rest and heat until warm.  Serve.

Finally, for dessert, serve this easy and scrumptious Fried Ice Cream.

• 3 1/2 c. cinnamon life cereal, crushed
• 1 c. coconut
• 3/4 c. brown sugar
• 1/2 c. pecans
• 1/2 c. butter, melted
• 1/2 gallon ice cream (I prefer vanilla)

Mix all the ingredients except the ice cream.  Sprinkle about 1/2 of the mixture on the bottom of a sheet cake pan.  Cut the ice cream into thin slabs and place on top of the sprinkled mixture.  Sprinkle the remaining cereal mixture on top of the ice cream.  Freeze or serve immediately.

And, for your viewing pleasure, here are a few photos of the most enthusiastic cook in the house!

Look at those cute little hands...