Name: Birria Enchiladas
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
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)

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

Scale

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