Why You’ll Love This Recipe
Birria enchiladas combine the rich, slow-cooked flavors of birria with the comforting, cheesy satisfaction of enchiladas. This dish is hearty, deeply flavorful, and perfect for feeding a crowd. The tender, shredded beef is coated in a smoky, spiced sauce, then wrapped in corn tortillas and baked with melted cheese on top. It’s a beautiful blend of traditional Mexican birria and the classic enchilada format. I personally tried these enchiladas with a drizzle of the reserved birria consommé on top before serving, and it added incredible depth and moisture. Whether you’re looking for a weekend family meal or something show-stopping for guests, birria enchiladas deliver both comfort and sophistication in every bite.
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Birria Enchiladas – A Bold and Flavorful Mexican-Inspired Dish
- Total Time: 45 mins
- Yield: 6 servings
- Diet: Halal
Description
Birria Enchiladas are a flavorful fusion of classic enchiladas and the rich, spicy birria stew. Tender, shredded beef is rolled in tortillas, smothered in birria consommé sauce, topped with cheese, and baked until bubbly.
Ingredients
- 3 cups shredded birria beef (from birria stew)
- 12 corn tortillas
- 2 cups birria consommé (sauce from stew)
- 2 cups shredded Oaxaca or mozzarella cheese
- 1/2 cup diced white onion
- 1/4 cup fresh cilantro, chopped
- 2 tbsp vegetable oil
- Lime wedges (for serving)
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with oil or cooking spray.
- Heat tortillas in a skillet with a little oil until soft and pliable.
- Dip each tortilla lightly in warm birria consommé, then place on a plate.
- Fill tortillas with shredded birria beef, roll tightly, and arrange seam-side down in the baking dish.
- Pour additional birria consommé over the enchiladas, making sure they are generously coated.
- Sprinkle with cheese and bake for 20 minutes, until cheese is melted and bubbly.
- Remove from oven, garnish with onion and cilantro, and serve hot with lime wedges.
Notes
- For extra richness, drizzle crema or sour cream on top before serving.
- Use flour tortillas if preferred, though corn is traditional.
- Pair with Mexican rice and beans for a complete meal.
- Best enjoyed fresh but can be refrigerated for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Birria beef – Slow-cooked until tender and shredded, this is the star of the enchiladas. Traditional birria is made with beef chuck roast or short ribs braised with chilies and spices.
Corn tortillas – Corn tortillas are sturdy enough to hold the birria filling, and they provide an authentic flavor base for enchiladas.
Birria sauce (consommé) – The rich, chili-infused broth from cooking the beef doubles as the enchilada sauce, soaking into the tortillas for maximum flavor.
Cheese – A blend of Oaxaca or mozzarella with cheddar works beautifully, giving that irresistible melty, gooey texture.
Onion – Finely diced onion adds a fresh bite inside the enchiladas and balances the richness of the beef.
Garlic – A touch of garlic in the sauce enhances the bold, savory flavors.
Olive oil – Used for lightly frying the tortillas before filling them, which prevents tearing and adds a subtle crispness.
Fresh cilantro – Chopped cilantro sprinkled on top brightens the dish with freshness and color.
Lime wedges – A squeeze of lime at the end cuts through the richness and brings balance to every bite.
Directions
Begin with warm, ready-to-use birria beef and its consommé sauce. Preheat your oven to 375°F (190°C). Lightly heat corn tortillas in olive oil to make them pliable and prevent tearing.
Dip each tortilla into the warm birria consommé, ensuring it is coated on both sides. Place the tortilla flat, add shredded birria beef, a sprinkle of diced onion, and a little cheese. Roll the tortilla tightly and place seam-side down in a baking dish. Repeat with the remaining tortillas until the dish is full.
Once all enchiladas are assembled, pour more birria sauce over the top, covering them generously. Sprinkle with additional cheese and cover the dish with foil. Bake for about 20 minutes, then uncover and bake for another 10 minutes until the cheese is bubbling and golden.
Remove from the oven, let cool slightly, and garnish with chopped cilantro and lime wedges before serving. For extra indulgence, drizzle with more consommé or serve a small bowl on the side for dipping.
Servings and timing
This recipe serves 6 people. Preparation takes about 20 minutes if you already have birria beef ready, and baking takes 30 minutes. If preparing birria from scratch, allow 3–4 hours of slow cooking before assembling the enchiladas.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (163°C) until warmed through, or in a skillet with a little extra consommé to keep them moist. Avoid microwaving for too long, as it can make the tortillas soggy.
Variations and Customizations
Spicy enchiladas – Add sliced jalapeños or extra chili powder to the sauce for more heat.
Cheese lovers’ version – Double up the cheese inside and on top for an extra indulgent, gooey dish.
Chicken birria enchiladas – Use shredded chicken cooked in a similar birria-style sauce instead of beef.
Vegetarian twist – Substitute mushrooms or jackfruit cooked in the birria sauce for a meatless option.
Crispy finish – Instead of baking, pan-fry the rolled, sauce-dipped enchiladas for a crispier texture before topping with cheese.
With beans – Add refried beans inside the enchiladas for extra heartiness and protein.
Street-style birria enchiladas – Serve with chopped raw onion, radish slices, and plenty of cilantro for a taco-inspired flair.
Dipping version – Serve each enchilada with a side of consommé for dipping, similar to birria tacos.
FAQs
Can I make birria enchiladas ahead of time?
Yes, assemble them a day in advance, cover tightly, and refrigerate until ready to bake.
Do I need to fry the tortillas before rolling?
Lightly frying prevents them from tearing and improves flavor, but you can skip it if pressed for time.
What cheese works best for enchiladas?
Oaxaca cheese is traditional, but mozzarella, Monterey Jack, or cheddar blends also work well.
Can I use flour tortillas instead of corn?
Yes, but corn tortillas are more authentic and hold up better with the sauce.
How can I make this dish spicier?
Add more dried chilies to the birria sauce or sprinkle jalapeños inside the enchiladas.
Can I freeze birria enchiladas?
Yes, freeze them before baking. Thaw overnight in the refrigerator and bake as directed.
What sides go best with birria enchiladas?
Mexican rice, refried beans, or a fresh avocado salad pair beautifully.
Can I make this recipe with leftover birria tacos?
Absolutely—just repurpose the shredded beef and consommé into enchiladas.
How do I prevent soggy enchiladas?
Do not over-soak the tortillas in consommé and bake uncovered for the last few minutes.
Is birria enchilada sauce the same as enchilada sauce?
Not exactly—birria sauce is richer and chili-based, while traditional enchilada sauce may be lighter and tomato-forward.
Conclusion
Birria enchiladas are the perfect way to take traditional birria and transform it into a comforting, oven-baked dish. The combination of tender, slow-cooked beef, chili-rich consommé, melted cheese, and corn tortillas creates layers of flavor and texture that are impossible to resist. This recipe works beautifully for both family dinners and special gatherings. I found that serving extra consommé on the side made the enchiladas even more satisfying, almost like a cross between tacos and enchiladas. Whether you stick to the classic beef version or experiment with chicken, beans, or vegetarian fillings, this dish will quickly become a favorite in your recipe rotation.
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