- BOWL 1: Shred already baked (and cooled) chicken and toss with 1 C enchilada sauce.
- BOWL 2: Sauce: Mix 1/2 C each salsa, guacamole and non-fat evaporated milk
- BOWL 3: Shred oaxaca or cotijo cheese
- In a baking dish, put 3 TBL of sauce
- Layer corn tortillas
- Layer chicken and top with sauce – Bowls 1 then 2
- Add a layer of cheese and some sauce – Bowls 3 then 2
- Another layer of corn tortillas
- A layer of chicken with sauce – Bowls 1 then 2
- A layer of cheese and a lot of sauce – Bowls 3 then 2
- Add a layer of corn tortillas
- Top with a lot of sauce – Bowl 2
- Sprinkle with cheese – Bowl 3
- Bake 20 minutes at 350ยบ
- Serve squares topped with sour cream
