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@mbil2290: #fyppppppppppppppppppppppp #fypage #fypシ゚viral🖤tiktok #fypageシ #fyppppppppppppppppppppppp

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Sunday 12 April 2026 11:04:34 GMT
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BismiLlah. CHEESY CHICKEN ENCHILADAS. Ingredients: For the chicken: 3 - 4 tbsp olive oil 1kg chicken thigh cubes 1 heaped tsp salt or to taste 1 heaped tsp freshly ground black pepper 2.5 tsp smoked paprika 2 tsp garlic granules 1.5 tsp oregano 1.5 tsp thyme 1.5 tsp parsley Chilli powder to taste 200g freshly grated extra mature cheddar For the enchilada sauce: 4 tbsp olive oil 2 tbsp plain flour 2 tsp smoked paprika 2 tsp paprika 1 tsp chilli powder or to taste 1 tsp freshly ground black pepper 1.5 tsp garlic granules 1 tsp oregano 1.5 tsp freshly ground cumin 1 tsp freshly ground coriander 1/3 tsp salt 500ml vegetable stock with 1 stock cube 1 tbsp tomato puree Other ingredients: 150g - 200g freshly grated extra mature cheddar Fresh coriander and pickled jalapeños (optional) for garnish 6 large tortilla wraps Method: - For the chicken filling, heat up the olive oil in a pan, then add the chicken pieces. - Sprinkle on the herbs and spices, stir well ensuring the chicken is coated and cook over a medium high heat until the chicken changes colour. Stir continuously. - Once the colour has changed, cover and simmer over a low heat for 20 minutes. - After this time the chicken will have released its juices. Turn the heat to high and stir fry until the sauce thickens and coats the chicken. - Take the chicken off the heat and allow to cool. - For the enchilada sauce, heat up the olive oil over a medium low heat until it sizzles, then add the plain flour. - Stir until well combined and cook for a couple of minutes. - Add the herbs and spices and mix well. - Cook this mixture until the aroma releases and once the aroma becomes more subtle (about 3 - 5 minutes), pour in the vegetable stock. - Mix this well over a medium high heat, using a fork or whisk to ensure the herbs and spices combine well with the stock. - Bring to a boil and once this happens, add the tomato puree, whisk through and continue to let it boil for 3 - 4 minutes. - Lower the heat and allow the sauce to simmer for 2 - 3 minutes. - The sauce will have a thicker, pourable consistency at the end of this process. Allow it to cool for 10 minutes. - To the cooled chicken filling, add the 200g of cheddar and mix well ensuring the chicken is well coated with the cheese. - To assemble the enchiladas, pour 1/3 of the enchilada sauce into the bottom of a large baking dish and spread it out evenly. - Place a generous amount of the chicken filling in a line slightly off centre on a large tortilla wrap, making sure the filling reaches the edges. Roll well into a wrap, but not too tightly. - Place the wrap into the baking dish, ensuring it is nestled nicely into the sauce. - Repeat this process until the baking dish is full. - Pour on the remaining enchilada sauce (see notes) on top of the wraps, ensuring it is spread evenly. If you want crispy edges, don't put the sauce here. - Top with the cheese, fresh coriander and picked jalapeños. - Cover tightly with foil and bake in a preheated oven at 180C for 25 to 30 minutes on the middle shelf. Then remove the foil and bake for a further 3 - 5 minutes on the top shelf, until the cheese has melted more and the sauce is bubbling. - Allow to rest for 15 minutes before serving to make it easier to serve. NOTES: You can reserve some of the enchilada sauce to serve on the side of the enchiladas if you wish. #creatorsearchinsights
BismiLlah. CHEESY CHICKEN ENCHILADAS. Ingredients: For the chicken: 3 - 4 tbsp olive oil 1kg chicken thigh cubes 1 heaped tsp salt or to taste 1 heaped tsp freshly ground black pepper 2.5 tsp smoked paprika 2 tsp garlic granules 1.5 tsp oregano 1.5 tsp thyme 1.5 tsp parsley Chilli powder to taste 200g freshly grated extra mature cheddar For the enchilada sauce: 4 tbsp olive oil 2 tbsp plain flour 2 tsp smoked paprika 2 tsp paprika 1 tsp chilli powder or to taste 1 tsp freshly ground black pepper 1.5 tsp garlic granules 1 tsp oregano 1.5 tsp freshly ground cumin 1 tsp freshly ground coriander 1/3 tsp salt 500ml vegetable stock with 1 stock cube 1 tbsp tomato puree Other ingredients: 150g - 200g freshly grated extra mature cheddar Fresh coriander and pickled jalapeños (optional) for garnish 6 large tortilla wraps Method: - For the chicken filling, heat up the olive oil in a pan, then add the chicken pieces. - Sprinkle on the herbs and spices, stir well ensuring the chicken is coated and cook over a medium high heat until the chicken changes colour. Stir continuously. - Once the colour has changed, cover and simmer over a low heat for 20 minutes. - After this time the chicken will have released its juices. Turn the heat to high and stir fry until the sauce thickens and coats the chicken. - Take the chicken off the heat and allow to cool. - For the enchilada sauce, heat up the olive oil over a medium low heat until it sizzles, then add the plain flour. - Stir until well combined and cook for a couple of minutes. - Add the herbs and spices and mix well. - Cook this mixture until the aroma releases and once the aroma becomes more subtle (about 3 - 5 minutes), pour in the vegetable stock. - Mix this well over a medium high heat, using a fork or whisk to ensure the herbs and spices combine well with the stock. - Bring to a boil and once this happens, add the tomato puree, whisk through and continue to let it boil for 3 - 4 minutes. - Lower the heat and allow the sauce to simmer for 2 - 3 minutes. - The sauce will have a thicker, pourable consistency at the end of this process. Allow it to cool for 10 minutes. - To the cooled chicken filling, add the 200g of cheddar and mix well ensuring the chicken is well coated with the cheese. - To assemble the enchiladas, pour 1/3 of the enchilada sauce into the bottom of a large baking dish and spread it out evenly. - Place a generous amount of the chicken filling in a line slightly off centre on a large tortilla wrap, making sure the filling reaches the edges. Roll well into a wrap, but not too tightly. - Place the wrap into the baking dish, ensuring it is nestled nicely into the sauce. - Repeat this process until the baking dish is full. - Pour on the remaining enchilada sauce (see notes) on top of the wraps, ensuring it is spread evenly. If you want crispy edges, don't put the sauce here. - Top with the cheese, fresh coriander and picked jalapeños. - Cover tightly with foil and bake in a preheated oven at 180C for 25 to 30 minutes on the middle shelf. Then remove the foil and bake for a further 3 - 5 minutes on the top shelf, until the cheese has melted more and the sauce is bubbling. - Allow to rest for 15 minutes before serving to make it easier to serve. NOTES: You can reserve some of the enchilada sauce to serve on the side of the enchiladas if you wish. #creatorsearchinsights
sarah. | prodbyttc #tylerthecreator #bastardtylertc #sarah #ofwgkta #acethecreator
sarah. | prodbyttc #tylerthecreator #bastardtylertc #sarah #ofwgkta #acethecreator
Isabella Ducrot was born in Naples and has lived in Rome for many years. Throughout hernumerous travels over the years, from Russia to the Far East , she has collecteda remarkable selection of antique and precious fabrics, which have since become object of study and research. From this passion has developed an original artistic path in which these fabrics have become the role, subjectand object of herwork. #art #artist
Isabella Ducrot was born in Naples and has lived in Rome for many years. Throughout hernumerous travels over the years, from Russia to the Far East , she has collecteda remarkable selection of antique and precious fabrics, which have since become object of study and research. From this passion has developed an original artistic path in which these fabrics have become the role, subjectand object of herwork. #art #artist

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