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Birria Enchiladas

Savory Birria Enchiladas Dripping with Flavor and Comfort

Experience the rich flavors of Birria Enchiladas, a comforting dish featuring savory beef and cheesy goodness.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Filling
  • 2 pounds Chuck Roast or Beef Stew Meat Substitute with chicken if desired.
  • 6 pieces Dried Chiles (Guajillo, Ancho, Pasilla) Adjust based on spice preference.
  • 1 medium Onion Fresh for best flavor.
  • 4 cloves Garlic Minced for maximum flavor.
  • 1 tablespoon Mexican Oregano Do not substitute with regular oregano.
  • 2 pieces Bay Leaves Remove before serving.
  • 1/4 cup Apple Cider Vinegar Balances richness and enhances flavor.
For the Tortillas and Sauce
  • 12 pieces Tortillas (Corn or Flour) Warm before rolling.
  • 4 cups Consommé (Strained Birria Broth) Key for moisture and flavor.
For Topping and Garnishing
  • 2 cups Shredded Cheese (Oaxaca, Mozzarella, or Monterey Jack) Use Oaxaca for authenticity.
  • 1/2 cup Cilantro Fresh for garnish.
  • 1 small Diced Red Onion Adds crunch and flavor.

Equipment

  • heavy pot
  • Blender
  • Baking Dish
  • Skillet

Method
 

Step-by-Step Instructions for Cheesy Birria Enchiladas
  1. In a heavy pot over medium-high heat, add a touch of oil and sear chunks of chuck roast for 4–5 minutes until browned on all sides.
  2. In the same pot, add chopped onions and minced garlic, sautéing for about 3–4 minutes until softened.
  3. Toast the dried chiles in the pot for about 1–2 minutes, then add them along with oregano, bay leaves, and vinegar.
  4. Blend the softened chiles with a bit of liquid from the pot until smooth.
  5. Return the seared meat to the pot and pour the blended sauce over it. Simmer on low heat for 2.5 to 3 hours.
  6. Remove the meat from the pot and shred it using two forks. Strain the sauce to obtain a silky consommé.
  7. Preheat your oven to 375°F (190°C). Warm the tortillas and dip each into warm consommé, then fill them with shredded beef.
  8. Pour more consommé over the enchiladas and sprinkle shredded cheese on top.
  9. Bake for 15 to 20 minutes until the cheese melts and bubbles.
  10. Garnish with diced red onion and cilantro before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 700mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Properly warm tortillas before rolling to prevent cracking, and strain the sauce well for a silky consommé.

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