The first time I made birria enchiladas, the scent of simmering chilies, beef, and spices filled my kitchen—honestly, my mouth was watering before the cheese even hit the pan. I still remember that moment, standing over the stove, sneaking a taste of the shredded birria and thinking, “Wow, this is next-level comfort food.” You know how some recipes just get stuck in your head until you make them again? That’s exactly what happened here. Birria enchiladas combine the bold, saucy flavors of classic Mexican birria with the cheesy, cozy goodness of enchiladas—trust me, this is a dinner you won’t forget.
I stumbled onto this birria enchiladas recipe when I had leftover birria from a weekend taco feast (you know, when you make a double batch “just in case”). Instead of the usual tacos, I decided to roll that juicy, slow-cooked beef into corn tortillas, smother them in rich birria consomé, and bake everything under a golden blanket of cheese. The result? An easy Mexican fusion dinner that’s hearty enough for a crowd, yet totally doable on a weeknight if you prep the birria ahead.
What I love most about these birria enchiladas is how they deliver big, crave-worthy flavor with minimal effort—especially if you’re already a fan of making birria at home. Whether you’re feeding picky eaters, impressing guests, or just want something a little special for taco night, this dish delivers. As someone who’s tested dozens of enchilada recipes (and eaten more than my fair share), I can say with confidence—this is the birria enchiladas recipe I keep coming back to. You’ll love the way the meat melts into the sauce, and the way the cheese bubbles up just right. Let’s dig in!
Why You’ll Love This Birria Enchiladas Recipe
- Quick & Easy: Once your birria is prepped (which you can do days ahead), these enchiladas come together in about 30 minutes. Perfect for weeknights or when you want something impressive without spending hours in the kitchen.
- Simple Ingredients: No weird specialty items—just your favorite birria, corn tortillas, cheese, and a few pantry staples. Most of these are probably already hanging out in your fridge or pantry.
- Perfect for Any Occasion: Whether it’s a casual family dinner, a potluck, or a game day feast, these birria enchiladas always steal the show. I’ve even made them for holiday gatherings when I wanted something a bit different than the usual suspects.
- Crowd-Pleaser: I can’t tell you how many times my kids (and picky eaters) have gone back for seconds. The cheesy, saucy vibe is just irresistible, and the beef is so tender it practically melts in your mouth.
- Unbelievably Delicious: The fusion of smoky birria spices, creamy cheese, and toasted tortillas is pure comfort food. Every bite is bold, savory, and oh-so-satisfying.
What sets my birria enchiladas recipe apart? It’s all about layering the flavors and making the most of that rich consomé. I dip each tortilla in the birria broth before rolling, which means every bite is packed with flavor—not just the filling. And I don’t skimp on cheese (because, let’s face it, that’s half the fun). If you’ve ever found regular enchiladas a little bland or dry, this recipe will totally change your mind. It’s the kind of meal that has everyone at the table closing their eyes and saying, “Mmm, what is in this?”
For me, these birria enchiladas are more than just dinner—they’re a little celebration. They remind me of slow Sundays, big family gatherings, and the magic of Mexican comfort food. Even on a random Tuesday, they turn the kitchen into the best spot in the house. Give them a try, and you’ll see why they’re my go-to for when I want to make memories around the table.
Ingredients Needed
This birria enchiladas recipe keeps things simple but packs a punch when it comes to flavor. You can make the birria ahead of time or use leftovers, and the rest of the ingredients are total staples in my kitchen. Here’s what you’ll need:
- For the Birria:
- 2 lbs (900g) beef chuck roast, cut into large chunks (boneless short ribs or brisket work too)
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 2 dried pasilla chilies, stems and seeds removed
- 1 medium white onion, quartered
- 5 cloves garlic, peeled
- 1 (14.5 oz/410g) can diced tomatoes (fire-roasted if you want a little smoky flavor)
- 2 tsp dried oregano (Mexican oregano if you can find it)
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 3 whole cloves
- 2 bay leaves
- Salt and freshly cracked black pepper, to taste
- 4 cups (950ml) beef broth (homemade or low-sodium store-bought is fine)
- 2 tbsp apple cider vinegar or white vinegar
- For the Enchiladas:
- 12 corn tortillas (6-inch, or about 15cm; flour tortillas work but the texture will be softer)
- 2 cups (200g) shredded Mexican cheese blend (Monterey Jack, cheddar, or Oaxaca are all great—pick your favorite)
- 1/2 cup (50g) diced white onion (for sprinkling inside and on top)
- 1/4 cup (15g) fresh cilantro, chopped (skip if you’re not a fan)
- Cooking oil (vegetable or avocado oil) for softening tortillas
- For Garnish (optional but recommended):
- Diced avocado
- Fresh lime wedges
- Extra cilantro
- Pickled red onions or jalapeños
Ingredient Notes & Swaps:
- If dried chilies are hard to find, you can use 3 tbsp chili powder (not ideal, but it works in a pinch—I’ve tried it and the flavor is still great!).
- For a shortcut, use pre-cooked birria from a local Mexican market or even leftover shredded beef. The consomé is key, so don’t skip it!
- Gluten-free? Stick with corn tortillas—just be sure they’re labeled gluten-free.
- Dairy-free? Use your favorite dairy-free cheese shreds or skip the cheese and add extra cilantro and onion for brightness.
- Want it spicier? Add a couple of dried arbol chilies to the birria broth or a pinch of cayenne to the sauce.
I’ve found that using Oaxaca cheese gives the best melt, but honestly, any good melting cheese will do the trick. Don’t stress—this recipe is flexible and forgiving!
Equipment Needed
- Large Dutch oven or heavy-bottomed pot: Perfect for simmering the birria low and slow. If you don’t have one, a slow cooker or Instant Pot works (see Variations & Adaptations).
- Blender or food processor: For pureeing the chili sauce until silky smooth. I’ve even used an immersion blender in a pinch—just be careful with hot liquids.
- Fine mesh strainer: To strain the chili sauce for a smooth consomé. If you skip this, the sauce will be a little chunkier, but still tasty.
- Large skillet: For softening tortillas in oil (this step keeps them from cracking when you roll them). A nonstick pan works, too.
- 9×13-inch (23x33cm) baking dish: For assembling and baking the enchiladas. I use a ceramic or glass dish—metal pans can brown the cheese a little faster, so keep an eye on it.
- Tongs or a spatula: Handy for dipping tortillas and rolling enchiladas without burning your fingers (I’ve learned the hard way—ouch!).
- Measuring cups and spoons: For accuracy, especially with spices.
- Sharp knife and cutting board: For prepping onions, cilantro, and any garnishes.
You don’t need any fancy gadgets for this recipe. If you’re missing something, get creative—foil pans work in place of a casserole dish, and even a regular pot will do the trick for simmering. Keep your blender lid vented when blending hot liquids (with a towel over the top) to avoid steamy eruptions. Trust me, cleaning sauce off the ceiling is no fun! If you’re on a budget, secondhand stores often have sturdy baking dishes for just a few bucks.
Preparation Method
- Make the Birria (can be done 1-2 days ahead):
- In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chilies for 1-2 minutes until fragrant (they’ll puff up slightly—don’t let them burn).
- Place the toasted chilies in a bowl and cover with hot water. Let them soak for 15 minutes until softened.
- Meanwhile, season the beef chunks with salt and pepper. In your Dutch oven, heat a splash of oil over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Set aside.
- To the same pot, add the onion and garlic. Sauté for 2-3 minutes, just until softened and fragrant.
- Drain chilies and add to a blender along with sautéed onion, garlic, diced tomatoes, oregano, cumin, cinnamon, cloves, and vinegar. Pour in 1 cup (240ml) beef broth. Blend until very smooth (about 2 minutes). Strain through a fine mesh sieve into a bowl for the smoothest sauce.
- Return beef to the pot. Pour chili sauce over the beef. Add the remaining broth and bay leaves. Stir, bring to a simmer, then cover and cook on low heat for 2.5–3 hours (or until beef is fall-apart tender). In a slow cooker, cook on low for 6–8 hours; in an Instant Pot, pressure cook for 45 minutes, natural release.
- Remove beef from the pot and shred with two forks. Skim excess fat from the top of the broth (save some to brush on tortillas if you like). Taste the consomé and adjust seasoning if needed.
- Prep Tortillas:
- Heat 1/4 cup (60ml) oil in a large skillet over medium heat. Quickly fry each tortilla for 10–15 seconds per side, just until pliable. Drain on paper towels. This step keeps them from getting soggy or cracking when rolled. Don’t skip it—I’ve made that mistake and ended up with enchilada soup!
- Assemble Enchiladas:
- Preheat oven to 375°F (190°C).
- Pour 1 cup (240ml) of the birria consomé into the bottom of your baking dish.
- Working one at a time, dip each tortilla into the warm consomé, then fill with about 1/4 cup (40g) shredded birria. Sprinkle with a little cheese and diced onion, then roll up and place seam side down in the dish. Repeat with remaining tortillas and filling.
- Top and Bake:
- Pour another 1 cup (240ml) consomé over the rolled enchiladas. Sprinkle remaining cheese evenly over the top.
- Bake uncovered for 18–22 minutes, or until cheese is melted, bubbly, and golden around the edges. If you like a crispier top, broil for the last 2–3 minutes (watch closely!).
- Garnish and Serve:
- Let the enchiladas rest for 5 minutes before serving. Top with fresh cilantro, diced avocado, pickled onions, and extra consomé for dipping. Serve with lime wedges on the side.
Pro Tips: If your tortillas start to crack, warm them longer in the oil or try microwaving them wrapped in a damp towel. Taste your birria before assembling—the saltiness and spice level can vary depending on your chilies. And yes, you can make this with store-bought shredded beef for a super quick dinner, but homemade birria is worth it if you have the time!
Cooking Tips & Techniques
After making birria enchiladas more times than I can count, I’ve picked up a few tricks (and learned from my share of “oops” moments):
- Don’t skip toasting the chilies. It brings out their deep, smoky flavor—raw chilies just don’t taste the same.
- Strain the chili sauce. Your sauce will be silky smooth (no surprise bits). I forgot this step once, and my enchiladas were a little gritty—still good, but not restaurant-worthy.
- Softening tortillas in oil is a must. It prevents cracking and mushiness. If you’re trying to cut fat, at least warm them in the microwave, but truthfully, the oil makes a world of difference.
- Assemble with everything warm. Cold birria or tortillas can make the enchiladas fall apart. Keep your filling and sauce hot for best results.
- Don’t overfill. A heaping quarter cup of meat per tortilla is plenty—too much and they’ll burst open as they bake.
- Bake uncovered. This lets the cheese brown and the sauce thicken. Covered enchiladas can get soggy (ask me how I know!).
- Let them rest before serving. Five minutes is enough to help the enchiladas set up, so they slice and serve easily.
If you’re multitasking, get the birria simmering first, then prep your garnishes and cheese while it cooks. I usually make extra birria and freeze half for future enchiladas or taco nights—it’s a lifesaver on busy days. And if you’re worried about spice, start with fewer chilies and add more to taste at the end. Cooking is all about making it work for you!
Variations & Adaptations
- Slow Cooker or Instant Pot Birria: Save time by making the birria in your slow cooker (8 hours on low) or pressure cooker (45 minutes, natural release). The flavor stays just as rich, and you can set it and forget it.
- Chicken or Pork Birria Enchiladas: Sub beef for boneless chicken thighs or pork shoulder. The cooking time shortens (about 1.5 hours for chicken, 2 hours for pork), and the flavor is just as delicious. I’ve swapped in rotisserie chicken for a last-minute dinner, and it totally works.
- Vegetarian Birria Enchiladas: Use jackfruit, mushrooms, or hearty beans instead of beef. Just simmer them in the same chili sauce and assemble as usual. It’s a hit with my veggie friends!
- Dairy-Free or Vegan: Opt for dairy-free cheese shreds and skip the meat for a vegan twist. Add roasted sweet potatoes or zucchini for extra flavor.
- Gluten-Free: Always stick with corn tortillas and double-check your broth and spices for hidden gluten. The rest of the recipe is naturally gluten-free.
- Extra Spicy: Add chipotle chilies or hot sauce to the consomé, or layer in some sliced jalapeños before baking.
My favorite personal twist is adding pickled jalapeños and a sprinkle of cotija cheese on top before serving. The tangy punch and salty cheese take the flavors up a notch. You can also roll in some sautéed spinach or kale for a little green boost—nobody will notice, but you’ll feel good about it!
Serving & Storage Suggestions
Birria enchiladas are best enjoyed hot and fresh, straight out of the oven when the cheese is gooey and the sauce is bubbling. I like to serve them with a big spoonful of extra consomé for dipping—think of it like a French dip, but way more flavorful. Garnish with fresh cilantro, diced onions, and slices of creamy avocado to balance the spice.
- Serve with: Mexican rice, refried beans, or a zesty side salad. I love pairing them with a tangy margarita or a chilled Mexican lager.
- Storing leftovers: Let enchiladas cool completely, then cover and refrigerate for up to 3 days. They reheat well in the microwave or oven. Just spoon a little extra consomé or beef broth over the top before reheating so they stay moist.
- Freezing: Assemble enchiladas (without baking), cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed. I’ve frozen them both before and after baking—both ways work!
- Reheating: For best results, cover with foil and bake at 350°F (175°C) until heated through, about 20 minutes. Or just zap individual portions in the microwave for 2–3 minutes.
The flavors in birria enchiladas deepen as they sit, so leftovers taste even better the next day. If you’re lucky enough to have any left, you’re in for a treat!
Nutritional Information & Benefits
Each serving of birria enchiladas (about 2 enchiladas) contains roughly:
- Calories: 480
- Protein: 28g
- Carbs: 32g
- Fat: 26g
Birria is packed with protein thanks to the beef, and the slow-cooked chilies, tomatoes, and garlic bring antioxidants and vitamins to the table. Corn tortillas are naturally gluten-free, making this recipe a good fit for many diets. If you’re watching dairy, just swap in your favorite plant-based cheese. The main allergens are dairy (cheese) and possibly gluten if you use flour tortillas, so always check your labels. From a wellness standpoint, I find this recipe so satisfying that a small portion fills me up, and the homemade birria is way better for you than takeout or restaurant versions. Plus, you get to control the ingredients—no hidden surprises!
Conclusion
So, why do I keep making this birria enchiladas recipe? It’s the perfect mashup of comfort food and Mexican tradition, loaded with rich flavor and just enough gooey cheese to make everyone smile. Whether you’re new to birria or a seasoned pro, these enchiladas are a guaranteed crowd-pleaser—easy enough for a weeknight and special enough for company.
Don’t be afraid to make it your own—switch up the protein, add your favorite toppings, or sneak in extra veggies. That’s the beauty of home cooking! Personally, I love how each batch has its own vibe, depending on the chilies I use or whether I go heavy on the cheese. It’s always a win.
If you try this recipe, let me know in the comments! Share your own twists, tag me on social, or send a photo—I love seeing how these birria enchiladas turn out in your kitchen. Go ahead, gather your crew, and dig in. Happy cooking!
Frequently Asked Questions
What is birria, and can I make it ahead of time?
Birria is a Mexican stew made with beef, chilies, and spices. Yes, you can make birria up to 2 days ahead and store it in the fridge—just reheat before assembling your enchiladas.
Can I use store-bought shredded beef for these enchiladas?
Absolutely! If you’re short on time, use store-bought or leftover shredded beef and canned enchilada sauce. The flavor is still great, especially with the right toppings.
What are the best tortillas for birria enchiladas?
Corn tortillas hold up best and bring authentic flavor. If you prefer flour tortillas, go for it—they’ll be a bit softer but still tasty.
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Birria Enchiladas
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
Description
Birria enchiladas combine the bold, saucy flavors of classic Mexican birria with the cheesy, cozy goodness of enchiladas. This easy Mexican fusion dinner is hearty enough for a crowd and perfect for weeknights if you prep the birria ahead.
Ingredients
- 2 lbs beef chuck roast, cut into large chunks (boneless short ribs or brisket work too)
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 2 dried pasilla chilies, stems and seeds removed
- 1 medium white onion, quartered
- 5 cloves garlic, peeled
- 1 (14.5 oz) can diced tomatoes (fire-roasted optional)
- 2 tsp dried oregano (Mexican oregano if possible)
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 3 whole cloves
- 2 bay leaves
- Salt and freshly cracked black pepper, to taste
- 4 cups beef broth (homemade or low-sodium store-bought)
- 2 tbsp apple cider vinegar or white vinegar
- 12 corn tortillas (6-inch; flour tortillas optional)
- 2 cups shredded Mexican cheese blend (Monterey Jack, cheddar, or Oaxaca)
- 1/2 cup diced white onion (for sprinkling inside and on top)
- 1/4 cup fresh cilantro, chopped
- Cooking oil (vegetable or avocado oil) for softening tortillas
- Diced avocado (optional garnish)
- Fresh lime wedges (optional garnish)
- Extra cilantro (optional garnish)
- Pickled red onions or jalapeños (optional garnish)
Instructions
- Make the Birria (can be done 1-2 days ahead): In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chilies for 1-2 minutes until fragrant. Place the toasted chilies in a bowl and cover with hot water. Let them soak for 15 minutes until softened.
- Meanwhile, season the beef chunks with salt and pepper. In a Dutch oven, heat a splash of oil over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Set aside.
- To the same pot, add the onion and garlic. Sauté for 2-3 minutes, just until softened and fragrant.
- Drain chilies and add to a blender along with sautéed onion, garlic, diced tomatoes, oregano, cumin, cinnamon, cloves, and vinegar. Pour in 1 cup beef broth. Blend until very smooth (about 2 minutes). Strain through a fine mesh sieve into a bowl for the smoothest sauce.
- Return beef to the pot. Pour chili sauce over the beef. Add the remaining broth and bay leaves. Stir, bring to a simmer, then cover and cook on low heat for 2.5–3 hours (or until beef is fall-apart tender). In a slow cooker, cook on low for 6–8 hours; in an Instant Pot, pressure cook for 45 minutes, natural release.
- Remove beef from the pot and shred with two forks. Skim excess fat from the top of the broth (save some to brush on tortillas if you like). Taste the consomé and adjust seasoning if needed.
- Prep Tortillas: Heat 1/4 cup oil in a large skillet over medium heat. Quickly fry each tortilla for 10–15 seconds per side, just until pliable. Drain on paper towels.
- Assemble Enchiladas: Preheat oven to 375°F. Pour 1 cup of the birria consomé into the bottom of your baking dish. Working one at a time, dip each tortilla into the warm consomé, then fill with about 1/4 cup shredded birria. Sprinkle with a little cheese and diced onion, then roll up and place seam side down in the dish. Repeat with remaining tortillas and filling.
- Top and Bake: Pour another 1 cup consomé over the rolled enchiladas. Sprinkle remaining cheese evenly over the top. Bake uncovered for 18–22 minutes, or until cheese is melted, bubbly, and golden around the edges. If you like a crispier top, broil for the last 2–3 minutes (watch closely!).
- Garnish and Serve: Let the enchiladas rest for 5 minutes before serving. Top with fresh cilantro, diced avocado, pickled onions, and extra consomé for dipping. Serve with lime wedges on the side.
Notes
Toast the chilies for best flavor and always strain the chili sauce for a silky consomé. Softening tortillas in oil prevents cracking. Assemble with everything warm and avoid overfilling tortillas. Bake uncovered for a golden, bubbly cheese top. Let enchiladas rest before serving for easier slicing. Can be made ahead and freezes well.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4
- Sodium: 780
- Fat: 26
- Saturated Fat: 12
- Carbohydrates: 32
- Fiber: 5
- Protein: 28
Keywords: birria enchiladas, Mexican fusion, beef enchiladas, birria recipe, easy enchiladas, cheesy enchiladas, comfort food, gluten-free enchiladas
