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