1.   Dip a tortilla in the sauce to coat.

2.   Dip each tortilla into the bean sauce and remove.

3.   Dip tortillas into liquid.

4.   Dip tortillas one at a time in the enchilada sauce, turning to coat them on both sides.

5.   Dip tortillas in chicken broth, fill with small amount of chicken and cheese.

6.   In Arizona, the sauce in which the tortillas are dipped is a mild, red chile version.

7.   One by one, dip the tortillas into the sauce and stack them again on the plate.

8.   Quickly dip the tortillas in water.

9.   Shake off extra oil and dip the tortilla into the sauce so that both sides are lightly covered with sauce.

10.   Then dip each tortilla in enchilada sauce just long enough to coat both sides.