Rich, flavorful, and deeply satisfying, Birria Enchiladas bring a bold twist to classic comfort food. These enchiladas are made with tender birria-style beef wrapped in soft tortillas, then smothered in a rich, spiced consommé sauce. Finished with melted cheese and garnished with fresh onions and cilantro, this dish delivers smoky, spicy, and savory flavors in every bite.

Perfect for dinner parties, lazy Sunday feasts, or simply when you crave something indulgent and comforting, Birria Enchiladas take traditional Mexican birria and transform it into a cheesy, baked dish that satisfies both the heart and the palate. Whether served with a side of rice, beans, or a fresh salad, this meal is always a crowd-pleaser.

What Kind of Tortillas Should I Use?

Corn tortillas are traditional and bring an authentic texture and flavor, especially when lightly fried before filling. However, flour tortillas are softer and easier to roll without breaking, making them ideal if you prefer a more flexible and less chewy base. Whichever you choose, ensure they are fresh and warm before assembling.

Ingredients for the Birria Enchiladas

Chuck Roast or Beef Stew Meat
This cut offers rich marbling, making it perfect for slow-cooking until fall-apart tender.

Dried Chiles (Guajillo, Ancho, Pasilla)
Essential for building a deep, smoky, and spicy flavor in the birria sauce.

Onion and Garlic
The aromatic base that adds complexity to the broth and the meat.

Mexican Oregano and Bay Leaves
These herbs enhance the broth with earthy and fragrant notes.

Apple Cider Vinegar
Adds acidity to balance the richness of the meat and deepen the chile flavor.

Tortillas (Corn or Flour)
Used to wrap the birria meat before being layered in sauce and cheese.

Shredded Cheese (Oaxaca, Mozzarella, or Monterey Jack)
Melts beautifully over the enchiladas, creating that irresistible gooey topping.

Consommé (Strained Birria Broth)
This is poured over the enchiladas before baking, infusing them with savory moisture and heat.

Cilantro and Diced Red Onion
Fresh garnishes that contrast beautifully with the deep flavors of the dish.

How To Make the Birria Enchiladas

Step 1: Prepare the Birria Meat

Start by searing chunks of chuck roast or beef stew meat in a heavy pot until browned on all sides. Remove and set aside. In the same pot, sauté onions and garlic until softened. Add dried chiles (after de-seeding and toasting), Mexican oregano, bay leaves, and a splash of apple cider vinegar. Pour in enough water or beef broth to cover the ingredients. Simmer until the chiles are soft, then blend everything into a smooth sauce.

Return the meat to the pot, pour the blended sauce over it, and simmer on low heat for 2.5 to 3 hours, until the meat is tender and easy to shred. Once done, shred the beef and strain the sauce to get your rich, silky consommé.

Step 2: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Warm the tortillas so they’re pliable. Dip each tortilla briefly in the consommé, then fill with a generous scoop of shredded birria meat and roll it up tightly.

Place each rolled tortilla seam-side down in a baking dish. Continue until the dish is full.

Step 3: Bake with Cheese and Sauce

Once all the enchiladas are arranged in the dish, pour more consommé over the top, making sure each tortilla is well coated. Sprinkle generously with shredded cheese.

Bake uncovered for 15 to 20 minutes or until the cheese is melted and bubbly.

Step 4: Garnish and Serve

Top the hot enchiladas with diced red onions and fresh cilantro. Serve with extra consommé on the side for dipping or drizzling.

Serving and Storing Your Birria Enchiladas

Birria Enchiladas are best served piping hot, right out of the oven. The melted cheese and steamy consommé create a comfort-food experience that’s rich and satisfying. Pair them with Mexican rice, a light cabbage slaw, or guacamole to balance the bold flavors.

To store leftovers, let the enchiladas cool completely, then transfer them to an airtight container. Refrigerate for up to 4 days. For freezing, wrap individual enchiladas in foil and store in a zip-top freezer bag for up to 2 months. Reheat in the oven at 350°F until warmed through, adding extra consommé if needed to keep them moist.

Frequently Asked Questions

Can I make birria enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance, refrigerate them, and bake just before serving. You may need to add a few extra minutes to the baking time.

What kind of cheese works best?

Oaxaca cheese is most traditional and melts beautifully. Mozzarella or Monterey Jack are great alternatives that give you a similar texture.

Can I use chicken instead of beef?

Absolutely. You can substitute beef with shredded chicken thighs. Just adjust the simmering time since chicken cooks faster.

How spicy are these enchiladas?

The spice level depends on the chiles you use. Guajillo is mild, ancho is slightly smoky, and pasilla adds moderate heat. You can balance with more or less of each.

Can I make this without frying the tortillas?

Yes, though frying or warming the tortillas makes them easier to roll and prevents cracking. If you skip frying, warm them in a microwave wrapped in a damp towel.

What can I do with leftover birria meat?

Leftover birria is excellent for tacos, quesadillas, or birria ramen. Keep it in the fridge with consommé to stay juicy.

Want More Dinner Ideas with a Bold Twist?

If you’re loving these saucy, cheesy Birria Enchiladas, here are a few more must-try recipes that bring the flavor:

• Mexican Cornbread Casserole for a hearty blend of spice and sweetness.
• Beef and Rotini in Garlic Parmesan Sauce for a creamy, comforting one-skillet dinner.
• Sticky Honey Garlic Steak and Rotini if you’re craving sweet, garlicky indulgence.
• Texas Roadhouse Butter Chicken Skillet when you want rich, down-home flavor.
• Cajun Ranch Shrimp and Sausage Pasta Skillet for a Southern-inspired seafood fix.

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And I’d love to hear how yours turned out! Did you go traditional with corn tortillas, or mix it up with flour? Did you serve it with extra consommé or get creative with sides?

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Birria Enchiladas

Author: Olivia McKenney
Total Time: 47 minute
Yield: Serves 6

Print Recipe

Description

These Birria Enchiladas are a comforting, flavor-packed dinner made with slow-cooked birria beef, rich consommé sauce, and gooey melted cheese. A fusion of traditional Mexican birria and classic enchiladas, this dish is hearty, satisfying, and perfect for any special occasion or weekend indulgence.

Instructions

Sear the Meat: In a large pot, sear beef on all sides until browned. Remove and set aside.
Build the Sauce: Sauté onion and garlic in the same pot. Add dried chiles, oregano, bay leaves, and vinegar. Add broth and simmer until chiles soften.
Blend the Sauce: Remove bay leaves and blend the mixture until smooth.

Simmer the Meat: Return beef to pot, cover with blended sauce, and simmer 2.5 to 3 hours. Shred the meat when tender. Strain the broth to get consommé.
Assemble Enchiladas: Preheat oven to 375°F. Dip tortillas in consommé, fill with shredded meat, and roll.
Bake: Place in baking dish, top with more consommé and cheese. Bake for 15–20 minutes.

Garnish and Serve: Sprinkle with red onions and cilantro. Serve hot with extra consommé.

Prep Time: 30 minutes
Cook Time: 3.5 hours

Category: Dinner