Name: Birria Enchiladas Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast (or short ribs, lamb, or goat); 4 cups beef broth; 2 bay leaves; 6 dried guajillo chiles; 4 dried ancho chiles; 1 cinnamon stick; 3 whole cloves; 1 tsp Mexican oregano; 1 tsp cumin seeds (or ground cumin); 1 large white onion; 6 garlic cloves; 16 corn tortillas; 2 cups enchilada sauce (homemade, store-bought, or birria consomé); 2 cups shredded Oaxaca or Monterey Jack cheese; ½ cup crumbled Cotija cheese; Fresh cilantro, for garnish

Jump to Recipe

If you have not yet experienced the magic of Birria Enchiladas, you are in for a real treat. This dish is a passionate marriage of tender, slow-cooked beef infused with rich, smoky chiles, wrapped lovingly in warm corn tortillas, and topped with melty cheese and vibrant garnishes. Every bite brings a burst of deep, hearty flavors balanced with just the right amount of spice and freshness, making it a showstopper at any meal or gathering. Whether you savor it as a comforting dinner or an impressive option for sharing with friends, Birria Enchiladas deliver a taste adventure that will keep you coming back for more.

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward and accessible ingredients, each playing a vital role in building up the layers of flavor that make Birria Enchiladas unforgettable. From the aromatic dried chiles to the melting cheeses, every component is essential to create the perfect balance of taste, color, and texture.

3 lbs beef chuck roast (or short ribs, lamb, or goat): The star protein, slow-cooked until tender and shreddable.

6 dried guajillo chiles: Adds a mild smoky sweetness and beautiful deep red color to the sauce.
4 dried ancho chiles: Provides rich, fruity undertones and subtle heat.

1 large white onion: Brings natural sweetness and depth to the chile sauce.
6 garlic cloves: Adds an aromatic punch essential to birria’s signature flavor.

2 bay leaves: Infuses a herbal, earthy fragrance during simmering.
1 cinnamon stick: Offers subtle warmth and complexity without overpowering.
3 whole cloves: A hint of spice that rounds out the sauce’s flavor profile.

1 tsp Mexican oregano: Provides authentic Mexican herbal notes.
1 tsp cumin seeds (or ground cumin): Adds an earthy, slightly nutty aroma.
4 cups beef broth: Keeps the meat moist and enriches the sauce base.

16 corn tortillas: The canvas for your enchiladas, ideally warmed to soft perfection.
2 cups enchilada sauce (homemade, store-bought, or birria consomé): Essential for coating the enchiladas with vibrant flavor and moisture.
2 cups shredded Oaxaca or Monterey Jack cheese: Melts beautifully and adds creamy richness.

½ cup crumbled Cotija cheese: For a salty, crumbly contrast topping.
Fresh cilantro, for garnish: Brightens every bite with fresh herbal notes and a pop of green.

How to Make Birria Enchiladas

Step 1: Prepare the Chiles

Start by removing the stems and seeds from the guajillo and ancho chiles—this step is key to eliminating any bitterness. Toast them lightly in a dry skillet to release their smoky aromas, then soak them in hot water until they soften. This soaking softens the chiles so they blend smoothly into the rich sauce that defines your Birria Enchiladas.

Step 2: Blend the Sauce

Combine the softened chiles, garlic, onion, cinnamon stick, cloves, cumin, oregano, and beef broth in a blender. Blitz until you achieve a smooth, velvety sauce. This sauce will soak into the beef, infusing it with layers of bold, aromatic flavors. Trust me, the complexity here is what makes these enchiladas stand apart!

Step 3: Cook the Meat

Season your beef chuck roast generously with salt and pepper before searing it in a hot Dutch oven to lock in juices and develop a caramelized crust. Then, pour your chile sauce over the meat, add bay leaves, and a bit more broth if needed, cover, and simmer low and slow for 2.5 to 3 hours. This slow cook time breaks down the connective tissue, turning the meat tender and shreddable—perfect for enchiladas.

Step 4: Shred the Beef

Once your beef is melt-in-your-mouth tender, remove it from the pot and shred it finely. Strain the cooking broth to remove solids and reserve this flavorful liquid—it can be used to moisten the enchiladas or served on the side for dipping.

Step 5: Prepare the Tortillas

Warm your corn tortillas on a skillet until they are pliable and soft. This prevents cracking when you roll your enchiladas and adds a subtle toasted flavor to complement the robust fillings.

Step 6: Assemble the Enchiladas

Fill each softened tortilla with shredded birria, roll them tightly, and place them seam-side down in a baking dish. This layering locks in all that delicious filling.

Step 7: Add Sauce and Cheese

Pour your rich enchilada sauce or birria consomé evenly over the rolled tortillas. Sprinkle a generous amount of shredded Oaxaca or Monterey Jack cheese on top—the cheese melts into a creamy, bubbling blanket that’s irresistible.

Step 8: Bake

Bake your enchiladas at 375°F for 15 to 20 minutes, just until the cheese is perfectly melted and bubbly. This final step melds all the flavors together, creating that wonderfully comforting experience.

Step 9: Garnish and Serve

Finish your Birria Enchiladas with a sprinkle of crumbly Cotija cheese and a handful of fresh cilantro. These garnishes add just the right contrast in texture and brightness, making each bite unforgettable.

How to Serve Birria Enchiladas

Garnishes

Fresh garnishes elevate your dish in both flavor and appearance. Besides Cotija cheese and cilantro, consider adding thinly sliced white onions or a squeeze of lime for acidity. These touches provide a refreshing balance to the rich meat and cheese, brightening every mouthful.

Side Dishes

Birria Enchiladas pair beautifully with light and simple sides to round out the meal. A crisp cabbage slaw with lime dressing or Mexican rice with a hint of tomato and garlic makes for an ideal accompaniment. You can also serve with pickled jalapeños or a side of black beans to keep the flavors authentically vibrant.

Creative Ways to Present

Looking to wow your guests? Serve individual enchiladas on colorful plates, drizzle with extra consomé for dipping, and add edible flowers for a striking presentation. Another idea is to turn the shredded meat and cheese mix into enchilada bowls using crispy tortilla shells for a fun twist on the classic.

Make Ahead and Storage

Storing Leftovers

Leftover Birria Enchiladas keep beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making reheated servings even more delicious. Just cover tightly to prevent the tortillas from drying out.

Freezing

You can freeze Birria Enchiladas for up to 2 months. Assemble the enchiladas in a freezer-safe dish, cover them well with plastic wrap and foil, and freeze before baking. When ready to enjoy, thaw overnight in the fridge before baking as usual.

Reheating

Reheat leftovers in the oven at 350°F for 15 to 20 minutes until warmed through and the cheese re-melts. For quicker results, you can microwave on medium power in covered dishes, but the oven method preserves the best texture and flavor.

FAQs

Can I use other types of meat for Birria Enchiladas?

Absolutely! While beef chuck roast is traditional, short ribs, lamb, or goat also work wonderfully. Each brings a unique flavor and richness, so feel free to experiment based on your preference and availability.

Is it necessary to use dried chiles?

Dried chiles are essential for achieving the authentic smoky, earthy flavor in Birria sauce. If you cannot find guajillo or ancho chiles, consider using high-quality chili powders and smoked paprika as a last resort, but the flavor profile will differ.

Can I make the birria sauce ahead of time?

Yes, preparing the birria sauce a day in advance can actually enhance its flavor. Just store it in an airtight container in the fridge and use when ready to cook the meat or assemble your enchiladas.

What kind of cheese is best for these enchiladas?

Oaxaca and Monterey Jack cheeses melt beautifully and provide the creamy texture that’s signature to Birria Enchiladas. Cotija cheese is used as a topping for a contrasting salty bite.

How spicy are Birria Enchiladas?

The heat level is generally mild to moderate, thanks to the guajillo and ancho chiles, which are more smoky and sweet than fiery hot. You can adjust the number of chiles or add jalapeños for extra heat if you prefer your enchiladas spicier.

Final Thoughts

Birria Enchiladas are truly a celebration of flavors and textures, blending the tradition of Mexican birria with the irresistible comfort of cheesy enchiladas. Once you try this recipe, you’ll understand why it’s become a lifelong favorite for so many. So gather your ingredients, get cozy in the kitchen, and treat yourself and your loved ones to this soul-satisfying dish. You won’t regret it!

Birria Enchiladas Recipe

★★★★★

4.9 from 7 reviews

Author: lina
Total Time: 3 hours 30 minutes

Yield: 8 servings 1x
Diet: Gluten Free

Print Recipe

Description

Birria Enchiladas are a flavorful Mexican dish featuring tender, slow-cooked beef chuck roast simmered in a rich, smoky chile sauce, wrapped in corn tortillas, smothered in enchilada sauce, and baked with melted Oaxaca or Monterey Jack cheese. Garnished with crumbly Cotija cheese and fresh cilantro, these enchiladas offer a delicious combination of savory meat, spicy sauce, and creamy cheese perfect for any festive meal or comfort food craving.

Instructions

Prepare the Chiles: Remove stems and seeds from guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat until fragrant, about 1-2 minutes. Then soak the toasted chiles in hot water for about 20 minutes until softened.
Blend the Sauce: In a blender, combine the softened chiles, garlic cloves, chopped white onion, cinnamon stick, whole cloves, cumin seeds, Mexican oregano, and beef broth. Blend until you achieve a smooth and rich sauce.

Cook the Meat: Season the beef chuck roast with salt and pepper. In a Dutch oven or heavy pot, sear the beef on all sides until browned. Pour the chile sauce over the meat, add bay leaves, and enough beef broth to partially cover. Cover and simmer on low heat for 2.5 to 3 hours, or until the meat is very tender and shreddable.
Shred the Beef: Remove the beef from the pot and shred finely using forks. Strain the cooking broth to remove solids and reserve the liquid for use as birria consomé or to blend with enchilada sauce.
Prepare the Tortillas: Warm the corn tortillas on a skillet or comal until soft and pliable, about 30 seconds per side.

Assemble the Enchiladas: Fill each warmed tortilla with a generous amount of shredded birria meat. Roll each tortilla tightly and place seam-side down in a baking dish.
Add Sauce and Cheese: Pour 2 cups of enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded Oaxaca or Monterey Jack cheese on top, covering the enchiladas well.
Bake: Preheat the oven to 375°F (190°C). Bake the enchiladas for 15-20 minutes, or until the cheese is melted, bubbly, and golden at the edges.

Garnish and Serve: Remove from oven and top enchiladas with crumbled Cotija cheese and freshly chopped cilantro. Serve immediately and enjoy the rich, cheesy birria enchiladas with a side of birria consomé if desired.

Notes

For a deeper flavor, marinate the beef with salt and pepper a few hours before cooking.
Adjust the heat by adding or reducing chili seeds or including a spicy chile variety.

You can substitute beef with lamb or goat meat for authentic regional variations.
Leftover birria consomé makes an excellent dipping sauce or broth to accompany the enchiladas.
Use fresh corn tortillas for best texture—store-bought may be less pliable.

To make the enchilada sauce from birria consomé, strain and reduce the broth, seasoning as needed.
This recipe freezes well: assemble and freeze before baking, then bake directly from frozen (add extra baking time).

Prep Time: 30 minutes

Cook Time: 3 hours
Category: Main Dish
Method: Slow Simmering, Baking

Cuisine: Mexican

Nutrition

Serving Size: 1 serving (2 enchiladas)
Calories: 650

Sugar: 4g
Sodium: 780mg
Fat: 35g

Saturated Fat: 15g
Unsaturated Fat: 18g
Trans Fat: 0.2g

Carbohydrates: 40g
Fiber: 7g
Protein: 45g

Cholesterol: 130mg

Keywords: Birria Enchiladas, Mexican Enchiladas, Beef Enchiladas, Slow Cooked Beef, Birria Recipe, Enchilada Sauce, Oaxaca Cheese, Mexican Comfort Food