Once warm, spread spice paste
evenly over tortilla.
Spread enough cream cheese mixture
evenly over tortilla to cover completely.
Spread tomato mixture
evenly over tortilla all the way to the edges.
Spread mozzarella and half of Parmesan
evenly over tortilla all the way to the edges.
Pour
evenly over tortillas in baking dish.
Spread chicken mixture
evenly over tortillas.
Spread half of the refried beans
evenly over the tortillas.
Not exact matches
SPREAD remaining hoisin sauce
evenly over one side of each
tortilla.
Spread about 1/3 cup of the mixture
evenly over the entire surface of a
tortilla, being careful to not overfill.
Toast the
tortillas in a small skillet
over medium - high heat, topping each
tortilla evenly with the cheese, until the cheese melts and the
tortillas begin to crisp on the bottom, about 1 minute.
Place 1 - 2
tortillas (as many as will fit in an even layer) in the hot skillet, and
evenly spread a thin layer of cheese
over the surface.
Turn
tortillas over and arrange vegetable mixture
evenly over half of each
tortilla.
Spread beans
evenly over 2
tortillas.
Sprinkle about 2 tablespoons cheese
evenly over half of each
tortilla.
Add remaining chicken mixture, ladle one cup of enchilada sauce
over mix and cover
evenly with
tortillas.
Coat the remaining
tortillas in the sauce and place on top and scrape any remaining sauce
over the enchiladas spreading to coat
evenly.
Place
tortillas down onto cutting board then
evenly spread sour cream
over both.
3
Evenly spoon bean mixture
over half of each
tortilla; sprinkle with cheese.