Birria Enchiladas – Cheesy, Saucy, and Deeply Comforting
Birria has a way of turning any meal into something unforgettable. Slow-cooked until meltingly tender, infused with dried chilies, warm spices, and rich beef broth, it’s the kind of dish that fills your kitchen with irresistible aromas and draws everyone closer to the table. These birria enchiladas take everything we love about traditional birria and wrap it up in soft corn tortillas, smothered in sauce, and baked with gooey melted cheese until bubbling and irresistible.
This dish sits right at the crossroads of comfort and celebration. It feels special enough for a weekend gathering or family dinner, yet familiar enough to crave on a quiet evening at home. The enchiladas soak up that deeply flavored birria sauce as they bake, becoming tender and rich without falling apart. Every bite is savory, slightly smoky, gently spicy, and incredibly satisfying.
What makes birria enchiladas so magical is the contrast of textures and flavors. The beef is soft and juicy, the tortillas are tender but structured, and the cheese adds just the right amount of indulgence. Finished with fresh cilantro, onion, and maybe a squeeze of lime, the richness is perfectly balanced. If you’ve ever loved birria tacos, this baked enchilada version is a must-try—it’s cozy, crowd-pleasing, and unforgettable.
Ingredients:
- Beef chuck or short ribs
- Dried guajillo chilies
- Dried ancho chilies
- Onion
- Garlic cloves
- Beef broth
- Apple cider vinegar
- Ground cumin
- Ground oregano
- Ground cloves
- Cinnamon stick
- Bay leaves
- Salt
- Black pepper
- Corn tortillas
- Shredded Oaxaca, mozzarella, or Monterey Jack cheese
- Fresh cilantro, chopped
- White onion, finely diced
Instructions:
- Remove stems and seeds from dried chilies and toast lightly in a dry skillet until fragrant.
- Soak chilies in hot water until softened.
- Blend softened chilies with onion, garlic, beef broth, vinegar, cumin, oregano, cloves, salt, and pepper until smooth.
- Season beef generously with salt and pepper and place in a large pot or Dutch oven.
- Pour chili sauce over the beef, add cinnamon stick and bay leaves, and bring to a gentle simmer.
- Cover and cook low and slow until the beef is fork-tender and easily shreddable.
- Remove beef and shred, discarding bones if used.
- Strain and reserve the birria sauce (consommé).
- Preheat oven to 375°F (190°C).
- Lightly dip corn tortillas into warm birria sauce to soften.
- Fill each tortilla with shredded birria beef and cheese, then roll tightly.
- Arrange enchiladas seam-side down in a baking dish.
- Spoon additional birria sauce over the top and sprinkle generously with cheese.
- Bake until bubbly and melted.
- Garnish with fresh cilantro and diced onion before serving.
Birria Enchiladas
Ingredients
Equipment
Method
- Cook beef slowly in blended chili sauce until tender.
- Shred beef and reserve consommé.
- Dip tortillas in sauce, fill with beef and cheese, and roll.
- Bake enchiladas with extra sauce and cheese until bubbly.
Notes
Tips & Tricks
- Use leftover birria if you’ve already made it—it’s perfect for enchiladas.
- Lightly frying tortillas before dipping helps them hold together.
- Don’t overfill the enchiladas; this keeps them neat and easy to serve.
- Save extra consommé for spooning over or serving on the side.
Variations
- Swap beef for lamb or goat for a traditional twist.
- Add sautéed onions or peppers to the filling.
- Make it extra cheesy with a blend of Oaxaca and cheddar.
- Turn it spicy with added chile de árbol.
Serving Suggestions
Serve birria enchiladas with Mexican rice, refried beans, or a fresh cabbage slaw. A side of warm consommé for dipping or spooning over the enchiladas makes the meal even more special.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven or microwave until warmed through. Birria enchiladas also freeze well for up to 2 months.
FAQ
Can I make birria enchiladas ahead of time?
Yes, assemble them fully, cover, and refrigerate up to 24 hours before baking.
Are these very spicy?
They’re rich and flavorful with mild heat. Adjust chili types to control spice.
Can I use flour tortillas?
Corn tortillas are traditional and hold up better, but flour tortillas can work in a pinch.
History / Fun Facts
Birria originated in Jalisco, Mexico, traditionally made for celebrations and special occasions. While it’s most famous today in taco form, birria’s rich sauce makes it perfect for enchiladas, transforming a classic dish into something truly indulgent.
