Birria Enchiladas

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Rich, tender, and drenched in a deep red chile sauce, Birria Enchiladas bring bold, comforting flavor to your dinner table. Traditionally reserved for special occasions, birria has surged in popularity, and wrapping that savory meat into cheesy, saucy enchiladas? It’s a next-level weeknight treat.

Each bite offers a medley of flavors: the earthy ancho and guajillo chiles in the sauce, the slow-cooked, pull-apart beef, and the bubbling layer of cheese that ties everything together. These enchiladas are perfect for when you’re craving something hearty, indulgent, and unapologetically satisfying.

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What Kind of Tortillas Should I Use for Birria Enchiladas?

For the best structure and flavor, corn tortillas are the way to go. They hold up well to the saucy birria filling and bake into just the right texture—slightly crisped edges with a soft, soaked center. If you’re making a large batch or prefer a sturdier wrap, lightly frying the tortillas in oil before filling helps prevent tearing and adds flavor.

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Ingredients for the Birria Enchiladas

• Beef Chuck Roast: This cut becomes tender and flavorful after slow cooking. Perfect for shredding.
• Guajillo and Ancho Chiles: Essential for the birria sauce. They bring deep red color and smoky, slightly sweet notes.
• White Onion and Garlic: These aromatics are foundational to the stew and sauce.
• Tomatoes: Add body and sweetness to balance the heat.
• Bay Leaves, Cloves, Cinnamon Stick: Infuse the birria with rich, warm undertones.
• Apple Cider Vinegar: Adds brightness to cut through the richness.
• Corn Tortillas: The base for rolling up your enchiladas. Choose pliable ones to avoid cracking.
• Oaxaca or Mozzarella Cheese: Melts beautifully and gives that irresistible pull.
• Cotija Cheese and Fresh Cilantro: For topping, adding tang and freshness.
• Salt and Pepper: Season to taste throughout the cooking.

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How To Make the Birria Enchiladas

Step 1: Prepare the Birria Meat

In a large pot, add beef chuck roast, halved onions, garlic cloves, guajillo and ancho chiles (stems and seeds removed), a couple of tomatoes, bay leaves, cloves, and a cinnamon stick. Add water to cover. Simmer gently for 2.5 to 3 hours, until the beef is fall-apart tender.

Step 2: Blend the Sauce

Once the meat is tender, transfer the cooked chiles, tomatoes, onions, garlic, and a cup of the broth to a blender. Add apple cider vinegar and a bit of salt. Blend until smooth. Strain the sauce through a mesh sieve to remove any solids, and return it to a saucepan to simmer for 10 minutes.

Step 3: Shred the Beef

Remove the beef from the pot and shred it using two forks. Discard any fatty or tough bits. Mix some of the birria sauce into the shredded beef to coat it well.

Step 4: Fry and Dip the Tortillas

Lightly fry each corn tortilla in a bit of oil for 10-15 seconds per side to make them pliable. Dip them in the warm birria sauce immediately after frying.

Step 5: Fill and Roll

Add a spoonful of shredded birria meat and a sprinkle of shredded Oaxaca or mozzarella cheese onto each dipped tortilla. Roll tightly and place seam side down in a baking dish.

Step 6: Bake

Pour extra birria sauce over the top of the rolled enchiladas. Sprinkle generously with more cheese. Bake at 375°F (190°C) for about 15 minutes, or until the cheese is bubbly and slightly golden.

Step 7: Garnish and Serve

Top the enchiladas with crumbled cotija cheese and chopped fresh cilantro. Serve hot, preferably with a side of lime wedges and maybe even a drizzle of crema.

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How to Serve and Store Birria Enchiladas

Serve these enchiladas hot out of the oven, garnished with crumbled cotija, a sprinkle of chopped cilantro, and a few lime wedges on the side. They pair beautifully with Mexican rice, refried beans, or a simple avocado salad. If you want an extra layer of indulgence, drizzle some Mexican crema or serve alongside a small bowl of birria consommé for dipping.

To store leftovers, allow the enchiladas to cool to room temperature. Place them in an airtight container and refrigerate for up to 4 days. To reheat, cover with foil and bake at 350°F until warmed through, or microwave individual portions. For longer storage, freeze enchiladas in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before reheating.

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Frequently Asked Questions

Can I make the birria meat ahead of time?

Yes! In fact, the flavor deepens after resting. Make the meat and sauce a day in advance and store separately. Reheat before assembling the enchiladas.

Can I use chicken instead of beef?

Absolutely. Chicken thighs work well. Simmer them in the same birria base and shred once tender.

Is it possible to make this dish less spicy?

Definitely. Reduce the number of dried chiles or use only guajillo (which are milder) to mellow the heat.

Do I have to fry the tortillas first?

It’s highly recommended. It adds flavor and prevents them from tearing when rolled. If you want to skip the oil, warming them in a hot skillet can help.

What’s the best cheese to use?

Oaxaca cheese is traditional, but mozzarella is a great substitute for its stretch and melt.

Can I make this dish vegetarian?

You can! Substitute the meat with mushrooms or jackfruit and prepare the sauce with vegetable broth.

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Want More Mexican-Inspired Dinner Ideas?

You might also like the Buffalo Chicken Lasagna Recipe, a spicy, cheesy alternative with layered comfort. Or try the Taco Bake Casserole for an easy, family-friendly weeknight dish.

If you love fusion dishes, the One-Pot Spicy BBQ Chicken Cheeseburger Pasta brings bold flavor in every bite. For cozy soup vibes, check out the Crockpot Italian Meatball Soup or the heartwarming Creamy Turkey Noodle Soup.

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If you make it, I’d love to hear how it turned out. Did you serve it with extra sauce? Did you add a different cheese? Leave a comment below. I’m always curious how others make it their own.

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