@fdiue3: #tarotreading #energyreading #spirituality #cardreading #divinefeminineenergy #divinemasculnine #inspiration #lightworker #shadowwork #spiritualtiktok

fdiue3
fdiue3
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Region: US
Friday 04 September 2026 13:05:42 GMT
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marythegoat8
Mary :
Only u
2026-09-04 23:15:31
0
brendaharris957
Your Mother Hen :
Absolutely Correct
2026-09-04 17:35:18
1
allegidlym3
AllegedlyM13Bot! :
my kitten just watches him. flip up quits. flip back to it. back to watching. 😁✌️
2026-09-05 23:39:41
0
mindycooper0
Mindy Cooper :
I love your beauty mark God put on you
2026-09-04 18:10:21
0
dianahoffer
Diana hoffer. :
Look I have always been prosperous…I look for walks on the wild side…but..i refuse to be taken for granted..i deserve the best…
2026-09-05 01:10:20
0
pdsdesigns1300
Susan :
Grateful
2026-09-05 02:10:03
0
tisa6211
tisa6211 :
I I’ve o Jesus
2026-09-05 05:15:10
0
missmewiththebullshit6
Dreamie :
2026-09-04 22:57:19
0
linda.madu2
Linda Madu :
They are missing their work horse😂😂😂😂😂😂😂
2026-09-04 17:06:27
0
bobbyhamilton412
BNH :
no Words
2026-09-04 16:21:14
0
kat10613
Kat :
Hi JD much love fan ✨💕🥀🫶🏽💯😊✨💕
2026-09-04 20:41:33
0
latarawilli
light wisdom and power :
no access granted
2026-09-04 15:06:28
0
yizer1961
benito carroll :
No and don't care
2026-09-04 15:54:18
0
cargovanlogistics
CargoVan Logistics :
here to SUPPORT follow us
2026-09-04 23:17:36
0
dr.khan.psych_
Trust The Fun RICO EDITION 🤩 :
Oh bullshit those people from my past are having a great time because they’ve got friends and law-enforcement to cover up their crimes. I will be in pain for the rest of my life while they get a walk free trying to murder me.
2026-09-04 15:08:50
0
aangelaaross
AAngelaaross :
🥰
2026-09-05 01:03:35
0
adjuamusic
adjuamusic :
😁😁😁
2026-09-04 17:45:50
0
jasper.orion7
Jasper Orion :
💕💕💕
2026-09-05 00:31:04
0
tifa6767
Tifa :
❤️❤️❤️
2026-09-05 01:21:48
0
tifa6767
Tifa :
💯💯💯
2026-09-05 01:21:53
0
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Chicken Enchiladas Rojas For the Chicken: * 2 pounds boneless skinless chicken thighs * 1/2 white onion, cut into large chunks * 4 garlic cloves, lightly smashed * 1 tablespoon kosher salt * Water to cover Add chicken, onion, garlic, and salt to a pot. Cover with water by about 1 inch. Bring to a gentle simmer over medium or medium-high heat. Once simmering, reduce heat slightly and simmer 25–30 minutes until the chicken is tender and easy to shred. Remove the chicken and shred it. Reserve 2 1/2 cups of the broth. You’ll use 2 cups in the sauce and keep the extra 1/2 cup in case the sauce needs thinning later. For the Red Chile Sauce: * 8 dried guajillo chiles * 2 pasilla-ancho chiles * 1 chile de árbol (optional for mild heat) * 2 Roma tomatoes * 1/2 white onion * 3 garlic cloves * 1 teaspoon Mexican oregano * 2 teaspoons kosher salt, or to taste * 2 cups reserved chicken broth * 1 tablespoon lard or neutral oil Remove stems and most of the seeds from the chiles. Heat a dry skillet or comal over medium heat. Toast the chiles about 10 seconds per side until fragrant. Do not burn them. Place toasted chiles in a bowl and cover with hot water. Soak 15–20 minutes until softened. Meanwhile, char the tomatoes, onion, and garlic in the skillet until blistered and lightly blackened in spots. Drain the softened chiles and add them to a blender with the tomatoes, onion, garlic, oregano, salt, and 2 cups broth. Blend until completely smooth. If needed, add a splash of the remaining broth to thin the sauce slightly. Strain the sauce through a fine mesh strainer. Heat the lard or oil in a skillet over medium heat. Carefully pour in the sauce and simmer 5–7 minutes, stirring occasionally, until slightly thickened and deepened in color. Taste and adjust salt if needed. For the Enchiladas: * 12 small corn tortillas * Shredded chicken * Oil for frying tortillas * Crumbled queso fresco * Diced white onion * Mexican crema (optional) Preheat oven to 350°F. Heat a thin layer of oil in a skillet over medium heat. Lightly fry each tortilla about 5 seconds per side until softened and pliable. Transfer briefly to paper towels. Dip each tortilla into the warm chile sauce. Fill with shredded chicken and roll gently. Place seam-side down in a baking dish. Spoon additional sauce over the top. Bake 10 minutes just until warmed through. Finish with queso fresco, diced white onion, and crema if desired. Serve immediately. #chickenenchiladas #enchiladasrojas #enchiladaschicken #enchiladas #enchiladarecipe
Chicken Enchiladas Rojas For the Chicken: * 2 pounds boneless skinless chicken thighs * 1/2 white onion, cut into large chunks * 4 garlic cloves, lightly smashed * 1 tablespoon kosher salt * Water to cover Add chicken, onion, garlic, and salt to a pot. Cover with water by about 1 inch. Bring to a gentle simmer over medium or medium-high heat. Once simmering, reduce heat slightly and simmer 25–30 minutes until the chicken is tender and easy to shred. Remove the chicken and shred it. Reserve 2 1/2 cups of the broth. You’ll use 2 cups in the sauce and keep the extra 1/2 cup in case the sauce needs thinning later. For the Red Chile Sauce: * 8 dried guajillo chiles * 2 pasilla-ancho chiles * 1 chile de árbol (optional for mild heat) * 2 Roma tomatoes * 1/2 white onion * 3 garlic cloves * 1 teaspoon Mexican oregano * 2 teaspoons kosher salt, or to taste * 2 cups reserved chicken broth * 1 tablespoon lard or neutral oil Remove stems and most of the seeds from the chiles. Heat a dry skillet or comal over medium heat. Toast the chiles about 10 seconds per side until fragrant. Do not burn them. Place toasted chiles in a bowl and cover with hot water. Soak 15–20 minutes until softened. Meanwhile, char the tomatoes, onion, and garlic in the skillet until blistered and lightly blackened in spots. Drain the softened chiles and add them to a blender with the tomatoes, onion, garlic, oregano, salt, and 2 cups broth. Blend until completely smooth. If needed, add a splash of the remaining broth to thin the sauce slightly. Strain the sauce through a fine mesh strainer. Heat the lard or oil in a skillet over medium heat. Carefully pour in the sauce and simmer 5–7 minutes, stirring occasionally, until slightly thickened and deepened in color. Taste and adjust salt if needed. For the Enchiladas: * 12 small corn tortillas * Shredded chicken * Oil for frying tortillas * Crumbled queso fresco * Diced white onion * Mexican crema (optional) Preheat oven to 350°F. Heat a thin layer of oil in a skillet over medium heat. Lightly fry each tortilla about 5 seconds per side until softened and pliable. Transfer briefly to paper towels. Dip each tortilla into the warm chile sauce. Fill with shredded chicken and roll gently. Place seam-side down in a baking dish. Spoon additional sauce over the top. Bake 10 minutes just until warmed through. Finish with queso fresco, diced white onion, and crema if desired. Serve immediately. #chickenenchiladas #enchiladasrojas #enchiladaschicken #enchiladas #enchiladarecipe

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