There’s something wonderfully comforting about Birria Enchiladas—a dish that marries the rich, slow-cooked flavors of traditional birria with the cheesy, crispy charm of enchiladas. Growing up in a small English town, I never imagined I’d fall for a Mexican classic quite like this, but the moment I took that first bite, I was hooked. It’s one of those recipes that brings people together, whether you’re gathering family around the table or simply craving a cozy night in. Plus, it’s a beautiful way to experiment with bold flavors without needing to spend hours in the kitchen, which I’ve learned to appreciate deeply as a busy mom.
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Why You’ll Love This Birria Enchiladas
This recipe stands out for its incredible depth of flavor, thanks to the slow-simmered birria filling that practically melts in your mouth. The combination of tender, spiced meat with the golden, slightly crisp tortillas layered with melty cheese creates a satisfying texture contrast that’s hard to beat. I also love how versatile and forgiving this dish is—perfect for busy weeknights or weekend celebrations alike. From my experience, it’s a crowd-pleaser every time, especially when my kids dive in with their signature enthusiasm (and a generous side of ketchup).
Ingredients You’ll Need for This Birria Enchiladas
The key to this dish lies in selecting the right ingredients, especially when it comes to the birria meat and the sauce. I always opt for fresh, high-quality cuts of beef or goat for the birria to ensure the richest flavor. If you’re short on time, pre-made birria or even a well-seasoned shredded beef can work in a pinch. When it comes to tortillas, fresh corn tortillas soak up the sauce beautifully, but flour tortillas are a great alternative if you prefer a softer bite.
- 3 pounds beef chuck roast or birria-style meat (goat or beef)
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle chile in adobo
- 4 tomatoes, roasted
- 1 white onion, quartered
- 4 cloves garlic
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 4 cups beef broth
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
- Salt and pepper to taste
Nutrition Facts
- Calories: Approximately 480 per serving
- Protein: 35g
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 6g
- Sodium: 600mg
The Ultimate Birria Enchiladas Recipe That Will Blow Your Mind
Learn how to make delicious Birria Enchiladas. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
The key to this dish lies in selecting the right ingredients, especially when it comes to the birria meat and the sauce. I always opt for fresh, high-quality cuts of beef or goat for the birria to ensure the richest flavor. If you’re short on time, pre-made birria or even a well-seasoned shredded beef can work in a pinch. When it comes to tortillas, fresh corn tortillas soak up the sauce beautifully, but flour tortillas are a great alternative if you prefer a softer bite.
- 3 pounds beef chuck roast or birria-style meat (goat or beef)
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle chile in adobo
- 4 tomatoes, roasted
- 1 white onion, quartered
- 4 cloves garlic
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 4 cups beef broth
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
- Salt and pepper to taste
Instructions
- Start by soaking the dried guajillo and ancho chiles in hot water for 15 minutes until softened, then blend them with the chipotle, roasted tomatoes, garlic, onion, oregano, cumin, and a pinch of salt to create a smooth adobo sauce.
- In a large pot, sear the beef on all sides over medium-high heat until browned, about 8 minutes. This builds flavor and texture.
- Pour the adobo sauce over the beef, add bay leaves and beef broth, then bring to a simmer. Cover and cook on low heat for 3-4 hours or until the meat is tender and shreds easily.
- Once cooked, shred the meat with two forks, mixing it well with the sauce. Adjust seasoning as needed.
- Heat a skillet over medium heat. Lightly dip each tortilla into the birria sauce, then place it in the skillet, sprinkle with cheese, and add a generous spoonful of the shredded meat. Fold the tortilla into an enchilada shape.
- Cook the enchiladas on both sides until the tortillas are crispy and the cheese has melted, about 2-3 minutes per side.
- Serve the enchiladas drizzled with extra birria consommé, garnished with fresh cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Birria Enchiladas
- Start by soaking the dried guajillo and ancho chiles in hot water for 15 minutes until softened, then blend them with the chipotle, roasted tomatoes, garlic, onion, oregano, cumin, and a pinch of salt to create a smooth adobo sauce.
- In a large pot, sear the beef on all sides over medium-high heat until browned, about 8 minutes. This builds flavor and texture.
- Pour the adobo sauce over the beef, add bay leaves and beef broth, then bring to a simmer. Cover and cook on low heat for 3-4 hours or until the meat is tender and shreds easily.
- Once cooked, shred the meat with two forks, mixing it well with the sauce. Adjust seasoning as needed.
- Heat a skillet over medium heat. Lightly dip each tortilla into the birria sauce, then place it in the skillet, sprinkle with cheese, and add a generous spoonful of the shredded meat. Fold the tortilla into an enchilada shape.
- Cook the enchiladas on both sides until the tortillas are crispy and the cheese has melted, about 2-3 minutes per side.
- Serve the enchiladas drizzled with extra birria consommé, garnished with fresh cilantro and lime wedges.
Tips for Making the Best Birria Enchiladas
Getting this dish just right requires attention to a few small but crucial details. From my time working in busy kitchens, I’ve learned that the layering of flavors and textures is what truly elevates a recipe like this.
- Use dried chiles that are fresh and fragrant; their depth is what gives birria its signature smoky warmth.
- Don’t rush the slow-cooking process. The tender meat and rich sauce develop best when given plenty of time to meld.
- When dipping tortillas, soak them just enough to absorb flavor but not so much that they become soggy.
- For extra oomph, strain some of the birria sauce and serve it as a dipping consommé on the side.
- Experiment with cheese types—Oaxaca adds a lovely stretch and mild flavor, but mozzarella or Monterey Jack work beautifully too.
With these tips, you’ll create a restaurant-quality dish every time. Learn more: related recipe Learn more: Ultimate Philly Cheesesteak Meatloaf Recipe That Will Blow Your Mind
Serving Suggestions and Pairings
This dish is incredibly versatile and works beautifully for various occasions, from casual family dinners to weekend get-togethers. I often serve these enchiladas when friends come over, pairing them with bright, refreshing sides that balance the richness.
- Pair with a crisp Mexican lager or a sparkling water with a twist of lime
- Serve alongside a fresh jicama and orange salad for a zesty crunch
- Add pickled red onions or a simple cabbage slaw for texture contrast
- For a heartier meal, include black beans or a side of Mexican rice
Whether it’s a cozy family dinner or entertaining friends, this dish never fails to impress and always sparks conversation around the table.
Storage and Reheating Tips
Proper storage ensures you can enjoy leftovers just as much as the fresh dish, which is a lifesaver on busy days. I like to prep birria in larger batches so I always have some on hand for quick meals.
- Store enchiladas in an airtight container in the refrigerator for up to 3 days
- Keep leftover birria consommé separately for dipping or reheating
- Reheat enchiladas gently in a skillet over medium-low heat to maintain crispiness
- For a microwave, cover loosely to prevent drying and heat in short bursts, adding extra consommé if needed
Frequently Asked Questions
What are the main ingredients for Birria Enchiladas?
The main ingredients for Birria Enchiladas include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Birria Enchiladas?
The total time to make Birria Enchiladas includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Birria Enchiladas ahead of time?
Yes, Birria Enchiladas can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Birria Enchiladas?
Birria Enchiladas pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Birria Enchiladas suitable for special diets?
Depending on the ingredients used, Birria Enchiladas may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Birria Enchiladas are a wonderful way to bring bold, comforting Mexican flavors into your home kitchen without overwhelming your schedule. I hope you’ll give this recipe a try and find as much joy in making and sharing it as I do. Please feel free to share your experience—I love hearing how these dishes become part of your family’s story too.
