Name: Birria Enchiladas
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican-Inspired
Ingredients: 2 lbs beef chuck roast or short ribs; 1 tbsp vegetable oil; 4 dried guajillo chiles, seeded; 2 dried ancho chiles, seeded; 1 chipotle pepper in adobo; 4 cloves garlic; 1 medium onion, chopped; 1 tsp cumin; 1 tsp dried oregano; ½ tsp ground cloves; 2 bay leaves; 1 cinnamon stick; 4 cups beef broth; Salt & pepper to taste; 8 corn tortillas; 1 ½ cups shredded cheese (like Oaxaca, Monterey Jack, or mozzarella); 1 ½ cups reserved birria broth (consommé); Chopped cilantro & diced onions (for garnish); Lime wedges, for serving

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If you’ve ever tasted birria, you know it’s more than just a dish—it’s an experience. The savory, slow-cooked meat simmered in a rich, spiced broth is the kind of comfort food that lingers on your taste buds. Now, imagine wrapping that magic inside warm tortillas, smothering them in sauce, and topping with melted cheese. That’s exactly what you get with Birria Enchiladas.

This fusion of two Mexican-inspired favorites—birria enchiladas—makes for an unforgettable, flavor-packed dish. It’s cozy enough for a winter dinner but just as amazing on a summer night with a cold drink. Let’s dig into this indulgent yet surprisingly easy recipe!

Birria enchiladas topped with melted cheese and fresh cilantro — Saucy, cheesy Birria Enchiladas fresh out of the oven

Ingredients

For the Birria (or use leftovers!)

2 lbs beef chuck roast or short ribs
1 tbsp vegetable oil
4 dried guajillo chiles, seeded
2 dried ancho chiles, seeded
1 chipotle pepper in adobo
4 cloves garlic
1 medium onion, chopped
1 tsp cumin
1 tsp dried oregano
½ tsp ground cloves
2 bay leaves
1 cinnamon stick
4 cups beef broth
Salt & pepper to taste

For the Enchiladas

8 corn tortillas
1 ½ cups shredded cheese (like Oaxaca, Monterey Jack, or mozzarella)
1 ½ cups reserved birria broth (consommé)
Chopped cilantro & diced onions (for garnish)
Lime wedges, for serving

Instructions

Step 1: Make the Birria

Toast the dried chiles in a dry skillet for 1–2 minutes until fragrant. also soak them in hot water for 10 twinkles until softened.
Blend the soaked chiles, chipotle, garlic, onion, and spices with a bit of broth until smooth.
Season the beef with salt and pepper. In a large pot or Dutch oven, sear the meat in oil until browned on all sides.
Pour in the chile sauce and remaining broth. Add bay leaves and cinnamon stick.
Cover and simmer for 3 hours on low (or 1 hour in a pressure cooker) until the beef is tender and shreddable.
Remove the beef, shred it, and set aside. Reserve the broth for the enchilada sauce.

Step 2: Prep the Tortillas

smoothly toast the tortillas in a skillet or microwave oven to make them pliable.
Dip each tortilla in the birria broth (consommé) before assembling for extra flavor.

Step 3: Assemble the Enchiladas

Preheat the oven to 375°F (190°C).
Fill each tortilla with shredded birria and a sprinkle of cheese. Roll them up and place them confluence- side down in a baking dish.
Pour 1 to 1½ cups of the birria broth over the enchiladas.
Top with the remaining cheese.

Step 4: Bake

Bake for 15–20 minutes, or until the cheese is melted and bubbly.

Step 5: Garnish & Serve

Sprinkle with chopped onions, cilantro, and serve with lime wedges. Enjoy hot with a side of rice or refried beans.

Plate of birria enchiladas with rice, beans, and lime — A hearty serving of Birria Enchiladas with all the fixings

Tips & Variations

🌶️ Spicy Lovers: Add extra chipotle or jalapeños for more heat.
🧀 Cheesy Goodness: Mix cheeses for a deeper flavor—try adding cotija or cheddar.
🥩 Short on Time? Use leftover birria or rotisserie chicken tossed in adobo sauce for a quicker version.
🥬 Make it Lighter: Use low-fat cheese and corn tortillas for a healthier spin.
🌮 Double the Batch: These freeze well—perfect for meal prep!

Serving Suggestions

🌽 Serve with Mexican street corn or avocado salad.
🍺 Pair with a cold cerveza or agua fresca.
🍚 Add a side of Spanish rice and beans for a full meal.
🥑 Top with guacamole or sour cream for extra creaminess.

Frequently Asked Questions (FAQ)

1. Can I make birria in advance?

Yes! Birria actually tastes better the next day. Make ahead and refrigerate for up to 3 days or freeze for longer storage.

2. Can I use store-bought enchilada sauce?

You can, but using the birria consommé makes these enchiladas extra authentic and flavorful.

3. Can I make this recipe vegetarian?

Try using jackfruit or mushrooms simmered in the birria sauce for a delicious plant-based twist.

4. What type of cheese works best?

Oaxaca is traditional, but mozzarella, Monterey Jack, or a Mexican blend also melt beautifully.

5. How do I store and reheat leftovers?

Keep in an watertight vessel in the fridge for over to 4 days. Reheat in the oven or microwave.

Birria Enchiladas

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