Ranch-Style Chapandongo (El Ocote Style)

Name: Ranch-Style Chapandongo (El Ocote Style)
Total time: 2100 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 14 cold corn tortillas; 1 pound (about 450 grams) shredded Oaxaca cheese or light string cheese; 3 cups enchilada sauce or your preferred sauce; 1 tablespoon butter

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

This is one of the simplest dishes you can make—delicious and a traditional favorite in rural Mexican cooking.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

This is one of the simplest dishes you can make—delicious and a traditional favorite in rural Mexican cooking.

Saved

Ingredients

35 minutes

Serves 4 servings

14cold corn tortillas
1 pound(about 450 grams) shredded Oaxaca cheese or light string cheese
3 cupsenchilada sauce or your preferred sauce
1 tablespoonbutter

Saved

Steps

35 minutes

1

Prepare the baking dish by spreading the butter inside. Place a layer of tortillas on the bottom, then cover with sauce.
2

Sprinkle or spread a generous amount of cheese over the tortillas. Cover with another layer of tortillas, more sauce, and more cheese. Repeat this process until you have four layers.
3

Finish with a thicker layer of cheese on top. Bake at 350°F (180°C) until the cheese is melted and bubbly.