Birria Enchiladas

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When I first experimented with birria enchiladas, I didn’t expect them to become a permanent obsession. But the combination of tender shredded birria beef wrapped in warm tortillas, drenched in a rich, spiced red sauce, and bubbling with gooey melted cheese was impossible to forget. The way the meat melts into the sauce, blending into each bite like a dream, instantly made this dish a staple in my kitchen.

What sets these enchiladas apart for me is their deep, complex flavor. I’ve made enchiladas for years, but nothing hits quite like this birria version. It’s comforting and bold, earthy and just spicy enough to keep you reaching for another forkful. Every time I make them, someone always ends up licking the plate clean.

If you’re a fan of cheesy, meaty, and saucy dishes that feel like a warm hug, these birria enchiladas are going to win you over. They’re great for gatherings, yet simple enough to make for an indulgent weeknight dinner. And if you love cozy and satisfying recipes like my Creamy Beef and Shells or Cheesy Baked Tortellini with Meat Sauce, then you’ll absolutely fall for this one too.

Why You’ll Love This Birria Enchiladas Recipe

This recipe is a knockout for so many reasons. First, the birria beef is slow-cooked until it falls apart, soaking up all the flavors of garlic, chiles, and warm spices. That alone is enough to make anyone swoon.

Then there’s the enchilada sauce. Instead of store-bought, I use some of the reserved birria consommé blended with roasted tomatoes and more spice to create a sauce that’s smoky, silky, and bursting with flavor. Once everything is assembled, it bakes to bubbling perfection, topped with shredded cheese that crisps and melts in all the right places.

This dish feels like restaurant-style comfort food, but it’s made right at home. Whether you’re impressing guests or just feeding yourself something truly satisfying, these birria enchiladas will not disappoint.

Ingredients

Birria Beef: The soul of this recipe, birria beef is simmered until tender in a broth of dried chiles, garlic, onion, vinegar, and spices. Its deep flavor soaks into every bite of the enchilada.

Tortillas: Soft flour or corn tortillas are essential to wrap all the savory goodness. Lightly warmed, they become pliable and easy to roll without tearing.

Enchilada Sauce: Made from the birria broth (consommé), roasted tomatoes, and extra spices. It’s bold, rich, and thick enough to cling to every tortilla.

Shredded Cheese: A generous topping of cheddar or Mexican blend cheese adds gooeyness and a crisp, golden finish once baked.

Onions and Cilantro: Fresh chopped red onions and cilantro sprinkled over the top right before serving balance the richness with freshness and a little bite.

How to Make Birria Enchiladas

Step 1: Cook the Birria Beef

Start by simmering chuck roast or beef short ribs with dried guajillo and ancho chiles, garlic, onion, bay leaf, vinegar, and spices like cumin and oregano. After 3 to 4 hours of low and slow cooking, the meat should be fall-apart tender. Shred it finely and strain the remaining broth to use in your enchilada sauce.

Step 2: Blend the Sauce

Take some of the strained birria consommé and blend it with fire-roasted tomatoes, garlic, and a pinch of chili powder. Let this simmer on the stove for 10 minutes until it thickens slightly. This step locks in the smoky, spicy essence of birria into every bite.

Step 3: Assemble the Enchiladas

Warm your tortillas slightly to prevent cracking. Fill each one with shredded birria beef, roll them tightly, and arrange them seam-side down in a greased baking dish.

Step 4: Pour and Top

Spoon your homemade enchilada sauce generously over the rolled tortillas. Sprinkle with a hearty layer of shredded cheese.

Step 5: Bake Until Bubbling

Bake the dish in a 375°F (190°C) oven for about 20 minutes, or until the cheese is melted and slightly golden, and everything is hot and bubbling.

Step 6: Garnish and Serve

Top with freshly chopped onions, cilantro, and a squeeze of lime if you like. Serve hot with sides like rice, beans, or a crisp salad.

Recipe Variations and Possible Substitutions

If you’re short on time or ingredients, you can still enjoy a delicious take on birria enchiladas. Use rotisserie chicken or pulled pork in place of birria beef for a quicker protein option. For the sauce, a good-quality canned enchilada sauce can save the day—just spice it up with a spoonful of the birria broth or some chili powder and cumin.

Vegetarian? No problem. Substitute the meat with a mix of sautéed mushrooms and black beans. The key is to keep the smoky spice of the sauce to maintain that birria flair.

You can also try different cheeses like Monterey Jack or Oaxaca for a creamier texture. And if you want to go gluten-free, use corn tortillas and double-check all your seasoning blends.

Serving and Pairing Suggestions

These birria enchiladas are rich and deeply flavored, so they pair beautifully with simple, fresh sides. I love serving them with cilantro-lime rice or classic Mexican rice. A chilled avocado salad or charred street corn also complements the boldness of the enchiladas.

For drinks, a cold Mexican lager or a tangy hibiscus agua fresca adds a refreshing contrast. And if you’re planning a full spread, include chips and guacamole or a side of refried beans to round out the meal.

Storage and Reheating Tips

Leftovers keep really well! Store any uneaten enchiladas in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) covered with foil until heated through, about 15 to 20 minutes.

You can also microwave individual portions on medium power for 2 to 3 minutes. If you’re prepping in advance, assemble the enchiladas and refrigerate before baking. When ready, just bake them as usual.

FAQs

How long does it take to make birria enchiladas from scratch?

From start to finish, it takes around 4 hours, mainly because of the slow-cooked birria beef. But you can prep the beef a day ahead to save time.

Can I freeze birria enchiladas?

Yes! Assemble the enchiladas in a freezer-safe dish but don’t bake. Wrap tightly and freeze for up to 2 months. When ready, bake straight from frozen at 375°F for about 40 to 45 minutes.

What’s the best cheese for birria enchiladas?

I prefer a Mexican blend or sharp cheddar for flavor and meltability. You can also use Monterey Jack, Oaxaca, or even pepper jack for a little heat.

Do I have to use homemade birria?

Not at all. While homemade is best for flavor, you can use leftover birria or even swap it out with store-bought barbacoa or slow-cooked shredded beef.

Can I make the birria enchiladas ahead of time?

Absolutely. You can assemble them the night before, cover, and refrigerate. Just bake when you’re ready to eat for fresh, bubbling goodness.

Related Recipe You’ll Like

If these Birria Enchiladas are right up your alley, you’ll definitely want to try my Cheesy Baked Tortellini with Meat Sauce for another saucy, cheesy main course. Or switch things up with One Pot Smoked Sausage Pasta that brings deep savory notes with just one pan to clean. Looking for something cozier? The Creamy Ground Beef Alfredo Pasta is pure comfort in a bowl.

Save and Share This Recipe for Later

Don’t let this one slip away! Pin this Birria Enchiladas recipe to your favorite dinner ideas board on Pinterest so you can always find it when the craving hits. Share the love with friends and family by sending them the link or posting it on your social feed—they’ll thank you later.

Whether you’re saving it for taco night, a dinner party, or a cold-weather comfort meal, this recipe is one you’ll come back to again and again. So hit that save button and spread the birria goodness!

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