Oh! It was so exciting to harvest my tomatoes! But I gave them to cowgirl to make salsa. So I ended up making homemade tomato soup from canned tomatoes. Oh well. It was wonderful anyway! I diced a small onion and browned it with 2 tablespoons of minced garlic in olive oil.
Then I added a 28 oz. can of tomatoes, 1 tablespoon of worchestershire sauce, a sprinkle of sugar and 2 cups of chicken broth. Then I simmered it for 30 mintes and added a tablespoon of dried basil.
Cooled it, blended it and added a can of fat free evaporated milk and warmed it up again. It's so good. It's so very good.
So I diced them!
And added a small diced onion.
Warmed up some olive oil.
And blackened them.
Then I mixed half a can of enchilada sauce with a smooshed can of breast of chicken.
It looks gross, but if it's in little pieces I can't tell there's chicken in there.
And I added it to the vegetables.
And cooked it until most of the liquid was evaporated.
See? And now it's time to put it all together. Cheese. Glorious cheese.
I washed the skillet, heated up some olive oil, put in the tortilla and added some cheese.
Put a good scoop of the crap on it.
Added some more cheese and another tortilla...
Then flipped it.
I had to take some samples upstairs. The boys gobbled it up. And so did I. I think the best part was the crispy tortillas. And the subtle spice from the enchilada sauce. Not too hot. Not too nothing. Glorious.
