Entomatadas

Simple and delicious take on enchiladas/tacos. You can use any type of filling like beef, beans, shrimp, cheese. Top with avocado, tomato, onion, sour cream, lettuce and serve with a side of rice and beans!

Ingredients
2 chicken breasts 

10 roma tomatoes

1 jalapeno

1 onion, divided

5 garlic cloves

3 bay leaves

1 1/2 Tbsp chicken bouillon

2 tsp oregano

salt

Queso fresco, crumbled

Corn tortillas

Oil

Avocado

Add the chicken, to a pot with salt, 1/4 onion, 2 garlic cloves, 1 bay leaf and cover with water. Place on the stove over medium-high heat and cook for 25 minutes, until cooked.

In another pot add the tomatoes, jalapeno, 1/2 onion and cover with water. Place on the stove over medium-high heat and cook for about 15 minutes, until tomatoes begin to crack/peel.

Remove the tomatoes from the heat and pour into a strainer. 

Once the chicken is cooked, remove from the pot. Reserve the broth. Once cooled, shred the chicken. 

To a blender add the tomato, onion, jalapeno, chicken bouillon, oregano, 3 garlic cloves, 2 bay leaves and 1/2 C chicken broth. Blend until smooth.

Place oil in a pan over medium heat. Once hot, add the sauce, stir and bring to a simmer. Continue simmering for 5-10 minutes. Turn off heat and set it to the side.

In a pan over medium-high heat, add oil so it covers the bottom of the pan. Once oil is hot, place your tortilla in the oil and let sit for about 10 seconds, flip, and sit for another 10 seconds. Remove to a paper towel lined plate and repeat the process to the remaining tortillas.

Remove oil from the pan, leaving about 1 tsp in the pan. Add the remaining 1/4 onion, chopped, to the pan and cook until just softened.

Once onions are soft, add the chicken and stir to combine. Cook for about 2 minutes and then add 1/2 C of the sauce. Stir to coat and remove from heat.

Dip a corn tortilla into the sauce, place on a plate and add chicken and queso fresco. Fold in half or roll up. Continue this process with the remaining tortillas and chicken. 

Serve as you go to keep them warm. Top with more sauce, sour cream and slices of avocado.

Creamy Sausage Gnocchi

Gnocchi are one of my favorite types of pasta and I love spending time with my mom making them. I came across this Creamy Sausage recipe and it sounded perfect for gnocchi. I adjusted the recipe a bit and it turned out better than expected! You could also substitute the gnocchi with linguine, penne, rigatoni, etc.

Ingredients

1 tsp olive oil

1 lb ground sausage

1/2 large onion, diced

1 1/2 tsp minced garlic

1/2 tsp red pepper flakes

1 tsp salt

1 tsp pepper

2 tsp Italian seasoning

1 tsp garlic powder

1-15oz can petite diced tomatoes

3/4 C heavy cream

1-16oz package gnocchi

2-3 C spinach chopped

1 C shredded mozzarella cheese

In a pan over medium-high heat add the oil, sausage & onion. Begin to cook, breaking up the meat.

When the sausage is about halfway cooked, add the garlic and all seasonings. Continue cooking until the sausage is cooked through and beginning to brown.

Add in the tomatoes, cream, gnocchi and spinach. Stir to get everything combined. Press down the gnocchi so they are mostly covered in the sauce.

Bring to a light simmer and continue cooking for about 5 minutes. The sauce should begin to reduce.

Once the sauce has thickened and the gnocchi are tender, stir in the mozzarella and serve!