Birria Enchiladas

The rich, deep flavor of slow-braised beef meets the bold spices of Mexican cuisine in these Birria Enchiladas. This dish takes the beloved birria taco concept and transforms it into an indulgent, cheesy, oven-baked delight perfect for sharing.

Each enchilada is dipped in the savory red consommé, filled with melt-in-your-mouth shredded beef, rolled, topped with cheese, and baked to golden perfection. Served with a side of the birria broth for dipping, this is comfort food with layers of bold, spicy, and satisfying flavors. Whether you’re serving guests or treating yourself to a flavorful lunch, these enchiladas deliver every time.

Full Recipe:

Ingredients:

For the Birria:

• 2 lbs beef chuck roast, cut into chunks

• 2 dried guajillo chiles

• 2 dried ancho chiles

• 1 chipotle pepper in adobo

• 4 cloves garlic

• 1/2 onion, chopped

• 1 tsp cumin

• 1 tsp dried oregano

• 1/2 tsp ground cloves

• 1 cinnamon stick

• 2 bay leaves

• 1 tbsp apple cider vinegar

• 4 cups beef broth

• Salt and pepper to taste

• 2 tbsp oil for searing

For the Enchiladas:

• 12 corn tortillas

• 1 1/2 cups shredded Oaxaca or mozzarella cheese

• Fresh cilantro, chopped

• Diced onions (optional)

• Lime wedges for serving

Directions:

1. Toast the dried guajillo and ancho chiles in a dry pan over medium heat for 1–2 minutes until fragrant. Remove seeds and stems.

2. In a saucepan, simmer the toasted chiles in water for 10 minutes until softened.

3. Blend softened chiles with chipotle in adobo, garlic, onion, cumin, oregano, cloves, vinegar, and 1 cup beef broth until smooth.

4. In a large pot, heat oil over medium-high. Season beef with salt and pepper, then sear on all sides.

5. Pour the blended sauce over the seared beef. Add cinnamon stick, bay leaves, and remaining broth.

6. Bring to a boil, then reduce to low and cover. Simmer for 2.5 to 3 hours until beef is fork-tender. Remove bay leaves and cinnamon stick.

7. Shred the beef and return to the sauce. Simmer uncovered for another 15 minutes to thicken.

8. Dip each tortilla into the birria sauce and cook briefly on a hot skillet until pliable.

9. Fill each tortilla with shredded beef and a sprinkle of cheese. Roll and place seam-side down in a baking dish.

10. Top with more cheese and bake at 375°F (190°C) for 15–20 minutes until bubbly.

11. Serve hot, garnished with cilantro, diced onions, and lime wedges. Use reserved consommé for dipping.

Prep Time: 30 minutes | Cooking Time: 3 hours 15 minutes | Total Time: 3 hours 45 minutes
Kcal: 455 kcal | Servings: 6 servings

Birria Enchiladas: A Bold Fusion of Tradition and Comfort

Birria Enchiladas are more than just a dish, they are a celebration of rich heritage, slow-cooked flavors, and culinary creativity. Rooted in traditional Mexican birria, this enchilada version offers a heartwarming, cheesy, and flavor-packed twist that’s perfect for both casual dinners and festive occasions. Whether you’re a long-time fan of birria or discovering it for the first time, this dish delivers an unforgettable experience with every bite.

This article dives deep into the story of birria, explores why enchiladas are a perfect canvas for this iconic meat, and shares how to elevate your birria enchiladas into a true masterpiece. We’ll also discuss ideal pairings, variations, and serving suggestions to help you fully embrace the deliciousness of this flavorful fusion.

What is Birria?

Birria (pronounced beer-ree-ah) is a traditional Mexican stew originating from the state of Jalisco, although it’s also widely popular in Michoacán and Zacatecas. Originally made with goat meat, it is now more commonly prepared with beef due to its availability and broader appeal.

What makes birria so distinctive is its use of dried chiles, aromatics, and a slow braising process that transforms tough cuts of meat into incredibly tender, flavorful bites. The resulting consommé, a deeply spiced broth created during the cooking process, is just as prized as the meat itself and is commonly used as a dipping sauce for tacos, burritos, and now, enchiladas.

Birria rose to international fame in recent years, especially in the U.S., with the viral trend of Birria Tacos or Quesabirria Tacos. These tacos, dipped in consommé and pan-fried until crispy, became an internet sensation and for good reason. The concept of dipping a cheesy, beefy taco into broth captured hearts and tastebuds alike.

The idea of turning birria into enchiladas is a natural next step, combining the traditional slow-braised meat with the comforting, oven-baked texture of enchiladas.

Why Make Birria Enchiladas?

Birria Enchiladas take the essence of birria and bring a new textural contrast to the table. Instead of pan-frying, tortillas are dipped in birria broth, stuffed with shredded meat, rolled, and topped with gooey cheese before being baked in the oven. The result is soft, cheesy, and melt-in-your-mouth delicious, with a slight crisp on the top from the oven finish.

Here’s why they work so well:

• Cheese + Birria = Match Made in Heaven: Melting cheese into the saucy birria brings a creamy richness that perfectly balances the spices and acidity of the consommé.

• Great for Sharing: A tray of enchiladas is easier to prepare and serve for a group than tacos. It’s an ideal dish for gatherings, family dinners, or potlucks.

• Oven Baked for Convenience: While birria requires time and patience, the enchilada assembly and bake makes meal prep smoother, especially if you’re making birria in advance.

• Comfort Food with a Kick: Birria Enchiladas combine the savory satisfaction of comfort food with the vibrant, spicy elements of traditional Mexican cuisine.

The Importance of Ingredients

Every ingredient in birria enchiladas serves a purpose. While it might be tempting to cut corners, using authentic components ensures the best results.

1. Dried Chiles
Dried guajillo and ancho chiles provide deep, smoky undertones without overwhelming heat. Chipotle in adobo adds a subtle heat and tang that gives the consommé complexity. Soaking and blending the chiles into a paste is the base of all flavor in this dish.

2. Aromatics
Garlic, onion, and spices like cumin, oregano, and cloves build a multidimensional flavor profile. The cinnamon stick and bay leaves create a warm, rich background that’s comforting and aromatic.

3. Beef Chuck Roast
This cut is ideal for braising, it’s tough at first but becomes tender and juicy after a few hours. The marbling of fat enhances the flavor of the sauce, making it both savory and satisfying.

4. Tortillas
Corn tortillas are traditional and best suited for this dish. They hold up well during dipping and baking and offer an earthy flavor that complements the beef.

5. Cheese
Oaxaca cheese is traditional in Mexican cooking, known for its stretch and melt. Mozzarella is a common substitute and works just as well for that iconic cheese pull.

Birria Enchilada Variations

This dish is highly customizable. Once you master the base, you can play around with flavors, fillings, and toppings to make it your own:

• Make it Spicier: Add arbol chiles to the sauce for extra heat.

• Vegan Birria: Use jackfruit or mushrooms instead of beef, and substitute vegetable broth.

• Add Beans or Rice: Mix in black beans or Spanish rice to stretch the filling.

• Quesabirria Style: Layer shredded cheese inside the tortillas before rolling them for that signature cheese melt.

• Topped with Sauce: After baking, drizzle crema, avocado salsa, or more consommé over the top before serving.

What to Serve with Birria Enchiladas

This hearty dish can stand alone, but sides and garnishes enhance the experience:

1. Mexican Rice or Cilantro-Lime Rice
Adds a neutral, starchy balance to the richness of the enchiladas.

2. Refried Beans or Charro Beans
Creamy beans or smoky pinto beans are perfect for soaking up leftover consommé.

3. Pickled Red Onions or Jalapeños
Adds brightness and acidity to cut through the richness.

4. Guacamole and Salsa Verde
Cool and spicy elements that play well against the savory flavors of birria.

5. Fresh Lime Wedges and Cilantro
Always finish with a squeeze of lime and sprinkle of fresh herbs for that pop of freshness.

Making It Ahead and Storing

One of the best parts about Birria Enchiladas is how well they work as a make-ahead meal. You can prepare the birria up to three days in advance and store it in the refrigerator. The flavor actually deepens as it rests.

Once the enchiladas are assembled, they can be stored in the fridge unbaked for up to 24 hours or frozen for up to a month. Simply cover tightly with foil and reheat in the oven until bubbly and hot throughout.

You can also freeze leftover birria meat and consommé separately for tacos or soups later on.

A Celebration of Culture and Comfort

Birria Enchiladas are more than just a trendy food; they represent the evolution of cultural cuisine. They pay homage to Mexican culinary traditions while embracing modern comfort food sensibilities. It’s a dish that connects history with today’s kitchen, blending time-honored ingredients and methods with new interpretations.

With their bold flavor, tender meat, melty cheese, and comforting textures, Birria Enchiladas are a crowd-pleaser that will never go out of style. Whether you’re cooking for family, entertaining guests, or simply feeding yourself something soulful and satisfying, this recipe offers nourishment for both the body and spirit.

So, the next time you’re looking to make something memorable, skip the ordinary and dive into a pan of sizzling, cheesy, spicy Birria Enchiladas.

Conclusion

Birria Enchiladas are a perfect culinary hybrid: rooted in tradition yet endlessly adaptable. They represent the soul of Mexican cooking, rich flavors, slow-cooked passion, and vibrant ingredients, wrapped up in a modern comfort food package.

Whether you’re new to birria or a seasoned fan, this dish is guaranteed to become a staple in your rotation. It’s a celebration of culture, creativity, and, most of all, flavor. Serve it up with a side of consommé and a whole lot of love.