Birria Enchiladas combine the rich, slow-cooked flavors of traditional Mexican birria with the comforting, cheesy goodness of enchiladas. Juicy, tender birria meat is wrapped in tortillas, smothered with flavorful consommé sauce, and baked to perfection with melted cheese. This dish is a must-try for anyone who loves bold, savory flavors with a touch of spice.
Why You’ll Love This Recipe
- Rich and flavorful – Slow-cooked birria meat infused with bold spices.
- Cheesy and satisfying – Melted cheese enhances the savory, saucy enchiladas.
- Perfect for leftovers – Use leftover birria to create a whole new dish.
- Authentic Mexican flavors – Made with traditional spices, chilies, and consommé.
- Customizable – Use beef, lamb, or even chicken for different variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Birria
- Beef chuck roast (or a mix of short ribs and beef shank)
- Dried guajillo chilies
- Dried ancho chilies
- Dried pasilla chilies
- Garlic cloves
- Onion
- Tomatoes
- Bay leaves
- Mexican oregano
- Cumin
- Cloves
- Cinnamon stick
- Beef broth
- Apple cider vinegar
- Salt and pepper
For the Enchiladas
- Corn tortillas
- Oaxaca or Monterey Jack cheese
- Birria consommé (strained broth from birria)
- Chopped cilantro
- Diced onions
- Lime wedges (for serving)
Directions
Step 1: Prepare the Birria
- Toast the dried chilies: Remove stems and seeds, then toast in a dry pan for a few seconds until fragrant.
- Blend the sauce: Soak the chilies in hot water for 10 minutes, then blend with tomatoes, garlic, onion, vinegar, and spices.
- Slow-cook the meat: Sear the beef in a pot, then add the blended sauce and beef broth. Simmer for 3-4 hours until tender.
- Shred the meat: Remove the meat from the pot, shred it, and set it aside. Strain the broth (consommé) for the enchilada sauce.
Step 2: Assemble the Enchiladas
- Dip tortillas in consommé: Lightly fry tortillas in a pan, then dip them into the birria consommé for added flavor.
- Fill and roll: Add shredded birria meat and cheese to each tortilla, roll them up, and place them in a baking dish.
- Add sauce and cheese: Pour extra consommé over the enchiladas and sprinkle with more cheese.
- Bake: Bake at 375°F (190°C) for 15-20 minutes until the cheese is melted and bubbly.
- Garnish and serve: Top with diced onions, cilantro, and lime wedges. Serve with extra consommé for dipping.
Servings and Timing
- Servings: 6
- Preparation Time: 20 minutes
- Cooking Time: 4 hours (for birria) + 20 minutes (for enchiladas)
Variations
- Chicken Birria Enchiladas: Use bone-in chicken thighs instead of beef for a lighter version.
- Spicier Version: Add chipotle peppers for extra heat.
- Cheese Lover’s Option: Add a layer of queso fresco or cotija before baking.
- Flour Tortillas: Use flour tortillas for a softer texture instead of corn.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze enchiladas without cheese for up to 2 months. Add cheese when reheating.
- Reheating: Bake at 350°F (175°C) for 15 minutes or microwave for 2-3 minutes.
FAQs
What is birria?
Birria is a traditional Mexican dish made with slow-cooked meat in a rich, spiced broth.
Can I make birria in an Instant Pot?
Yes! Cook on high pressure for 45 minutes, then let it naturally release.
Can I use store-bought enchilada sauce?
Yes, but using birria consommé enhances the flavor.
What cheese works best for these enchiladas?
Oaxaca, Monterey Jack, or mozzarella work best for a melty texture.
Can I make this dish ahead of time?
Yes! Assemble and refrigerate, then bake when ready to serve.
Can I use birria from a previous meal?
Absolutely! Leftover birria makes this recipe even easier.
How do I prevent soggy enchiladas?
Lightly fry the tortillas before dipping them in consommé.
Can I make these enchiladas without an oven?
Yes, cook them in a covered skillet on low heat until the cheese melts.
What sides pair well with birria enchiladas?
Serve with Mexican rice, refried beans, or a fresh avocado salad.
How can I make the consommé thicker?
Simmer it longer to reduce or blend some of the broth with cooked vegetables.
Conclusion
Birria Enchiladas take classic enchiladas to the next level with rich, slow-cooked meat and bold Mexican flavors. Whether you’re making them with fresh birria or leftovers, this dish is a guaranteed crowd-pleaser. Serve with extra consommé, fresh toppings, and your favorite sides for a meal that’s as comforting as it is delicious!
Print
Birria Enchiladas Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Birria Enchiladas combine the rich, slow-cooked flavors of traditional birria beef with the cheesy, saucy goodness of enchiladas. Tender shredded beef is wrapped in corn tortillas, drenched in birria consommé, and baked with gooey melted cheese. This dish is perfect for a comforting dinner or a special occasion!
Ingredients
For the Birria Beef:
- 2 1/2 lbs beef chuck roast (or beef short ribs)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 3 dried guajillo chilies, stemmed and deseeded
- 2 dried ancho chilies, stemmed and deseeded
- 1 chipotle pepper in adobo sauce
- 1 medium onion, chopped
- 4 cloves garlic
- 1 tablespoon apple cider vinegar
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 2 bay leaves
For the Enchiladas:
- 12 corn tortillas
- 2 cups shredded Oaxaca or Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced white onion
- Lime wedges, for serving
Instructions
Step 1: Make the Birria Beef
- Prepare the chilies: In a small saucepan, add guajillo and ancho chilies with enough water to cover them. Bring to a boil, then remove from heat and let them soak for 10 minutes until softened.
- Blend the sauce: In a blender, combine the soaked chilies, chipotle pepper, onion, garlic, vinegar, oregano, cumin, paprika, cinnamon, and 1 cup of beef broth. Blend until smooth.
- Sear the beef: Season the beef with salt, pepper, and garlic powder. In a large pot or Dutch oven, heat oil over medium-high heat. Sear the beef on all sides until browned (about 3–4 minutes per side).
- Simmer: Pour the blended sauce and remaining beef broth over the beef. Add bay leaves, cover, and simmer on low for 3–4 hours until the meat is tender and shreddable. (Alternatively, cook in a slow cooker on LOW for 6–8 hours or in an Instant Pot on HIGH pressure for 45 minutes with natural release).
- Shred the meat: Remove the beef, shred it with forks, and return it to the consommé.
Step 2: Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Dip tortillas: Warm the corn tortillas, then dip each one in the birria consommé to coat.
- Fill and roll: Place a generous amount of shredded birria beef inside each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Add toppings: Pour extra consommé over the enchiladas and sprinkle with shredded cheese.
- Bake: Bake for 15–20 minutes or until the cheese is melted and bubbly.
Step 3: Serve
- Garnish with fresh cilantro and diced onions. Serve with lime wedges and extra consommé for dipping!
Notes
- For a spicier version, add extra chipotle peppers or a teaspoon of chili powder to the sauce.
- Use flour tortillas if you prefer a softer texture.
- Store leftovers in an airtight container for up to 3 days and reheat in the oven at 350°F.
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