@slavic.raw: Eu imediatamente ✈️🇷🇺 #russia #russas #interview #brasil

Slavic Raw

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Wednesday 22 April 2026 15:09:46 GMT

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Comments

Carlos Batista :

quero casar

2026-04-23 03:54:33

3

Eder.50 :

alguem ai pra me ajudar a comprar a passagem so de ida .

2026-04-24 21:59:00

2

J Vanderlei Filho :

to na fila pela passagem só de ida. alguem pra ajudar?

2026-05-20 22:32:16

1

Romario :

partiu

2026-04-22 21:20:17

0

marco :

2026-05-01 20:29:53

0

Luminos00 :

2026-06-10 04:56:42

0

José Bezerra....SBC....SP :

eu quero bora 🇧🇷

2026-06-12 00:46:34

0

Ronaldo cordeiro, S :

Eu

2026-07-04 02:47:45

0

Claudio Natel31 :

com toda certeza sim

2026-05-17 15:23:38

1

Frepe Kradzick :

bora

2026-06-19 03:51:01

0

Willian Viega :

partiu

2026-06-25 22:07:19

0

Lucas Pinheiro :

Não! 😏

2026-06-15 01:25:06

0

deusielferreira :

ahan...sei ...

2026-06-08 21:55:47

0

Maradona fideles :

já é!😁😁😁

2026-05-18 00:35:28

0

Jailson Alcantara :

Partiu 😁

2026-05-17 14:57:17

0

Arley Santo :

👀 sim

2026-05-19 20:44:33

0

gonsalez :

toma

2026-04-26 01:35:19

0

Haraujo Junior :

5°

2026-04-25 04:03:18

0

Mac :

🌹🌹

2026-07-11 15:31:09

0

regiz :

aonde compra a passagem 🤣

2026-05-02 00:37:51

0

W Rodrigo Souza :

bora, bora

2026-06-29 15:12:30

0

Renegado :

boraaaaaaa

2026-05-17 22:13:34

0

Paulo alves :

partiu Rússia

2026-04-22 21:58:13

0

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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

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