If you’ve ever craved the irresistible flavors of birria tacos but want to shake things up, this Birria Enchiladas Recipe is exactly what you need. Imagine tender, juicy birria beef wrapped in pillowy corn tortillas, blanketed in silky consommé, and topped with gooey cheese and fresh garnishes. Every bite is a celebration of rich, savory goodness—perfect for transforming leftovers into a show-stopping, oven-baked meal that’s sure to impress family and friends alike.
Ingredients You’ll Need
This Birria Enchiladas Recipe comes together with a handful of simple ingredients, each playing its own starring role in the dish’s overall flavor and texture. Don’t skip on these essentials—they’re what make this meal so unforgettable.
- Shredded birria beef: Savory, slow-cooked beef brings bold flavor and tender texture; perfect if you have leftovers from a birria feast.
- Birria consommé: This rich, spiced broth soaks into the tortillas and keeps everything moist and deeply flavorful.
- Corn tortillas: Their earthy flavor and sturdy structure hold up perfectly when dipped and rolled.
- Shredded Oaxaca or Monterey Jack cheese: Melts beautifully and adds that classic cheesy pull to every bite.
- White onion (finely chopped): Gives a fresh, crisp finishing touch and a little bite to counter the richness.
- Oil (for frying tortillas): A quick fry softens the tortillas and prevents them from falling apart when baked.
- Chopped fresh cilantro: Adds a pop of green and a fresh, citrusy note at the end.
- Lime wedges: A bright squeeze of lime cuts through the richness and lifts every bite.
How to Make Birria Enchiladas Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F. While you’re waiting, gently heat the birria consommé in a saucepan over low heat. Keeping it warm means your tortillas will soak up all that amazing flavor without turning gummy or tearing. This little bit of forethought makes assembly smoother and the end result even tastier.
Step 2: Fry the Tortillas
In a skillet set over medium heat, add the tablespoon of oil. One at a time, quickly fry each tortilla for about 10 seconds on each side. The tortillas should soften and become slightly pliable—just enough so they won’t split when rolled. Place them on a clean plate or kitchen towel as you go. A quick fry also helps prevent soggy enchiladas later on.
Step 3: Dip and Fill
Take each fried tortilla and dip it into the warmed consommé, ensuring it’s well coated but not too saturated. The consommé gives every bite that unmistakable birria flavor. Lay the tortilla flat, then fill with a few tablespoons of tender shredded birria beef and a sprinkle of cheese. Don’t overfill—this makes rolling a breeze and helps the enchiladas stay together when baked.
Step 4: Roll and Arrange
Gently roll each filled tortilla into a tight little package and place it seam-side down in a lightly greased baking dish. Repeat the process until all tortillas are filled, rolled, and nestled together nicely. Packing them in tightly is key—they hold their shape and absorb all the delicious juices as they bake.
Step 5: Sauce, Cheese, and Bake
Pour extra consommé over the rolled enchiladas, just enough to moisten each one without drowning them. Sprinkle over the remaining cheese for good measure—you want every inch gooey and golden. Bake the enchiladas, uncovered, for 15 to 20 minutes, until they’re piping hot and the cheese is deliciously melted. Your kitchen will smell absolutely amazing!
Step 6: Top and Serve
Once baked, generously sprinkle chopped white onion and cilantro over the top. Serve your Birria Enchiladas Recipe with lime wedges for squeezing and a small bowl of consommé on the side for dunking. Trust me, that final dip takes them over the top.
How to Serve Birria Enchiladas Recipe
Garnishes
Don’t hold back on toppings! A shower of chopped onion and cilantro brings brightness and crunch, while lime wedges add just the right zing. For those who love heat, a few slices of fresh jalapeño or a drizzle of hot sauce make excellent additions. These simple accents wake up the palate and complement the deep flavors of the Birria Enchiladas Recipe.
Side Dishes
These enchiladas are hearty enough on their own, but they’re even better with a couple of classic Mexican sides. Try serving them with Mexican rice, creamy refried beans, or a refreshing cactus salad. Anything vibrant and fresh will cut through the richness and complete the experience for a perfect meal.
Creative Ways to Present
If you’re cooking for a crowd, arrange the enchiladas in a colorful casserole for a festive, family-style presentation. For a more intimate touch, plate three enchiladas per serving and drizzle with extra consommé, then finish with an artful sprinkle of toppings. Or serve as an impressive centerpiece at your next gathering, letting everyone customize their own with a topping bar of salsas, radishes, and pickled onions.
Make Ahead and Storage
Storing Leftovers
The Birria Enchiladas Recipe holds up quite well in the fridge. Simply put any leftovers in an airtight container and refrigerate for up to 3 days. When storing, try to keep the garnishes separate to maintain their freshness and crunch for when you’re ready to enjoy them again.
Freezing
If you’d like to save some for a future treat, these enchiladas can be frozen before baking. Assemble them in a freezer-safe dish, tightly cover, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed. For best results, always add fresh toppings just before serving.
Reheating
To reheat, place enchiladas in an oven-safe dish, cover with foil, and warm in a 350°F oven until hot throughout (about 20 minutes). If they look a touch dry, add a splash of consommé or beef broth before baking. The microwave also works in a pinch, but the oven keeps them tasting freshly baked!
FAQs
Can I use store-bought tortillas for this Birria Enchiladas Recipe?
Absolutely! Fresh corn tortillas from your local market taste best, but packaged tortillas work just fine—just make sure to fry them briefly so they stay pliable.
What’s the best cheese to use?
Oaxaca is wonderfully creamy and stringy, but Monterey Jack is an easy-to-find, melty alternative. Both will deliver on that gooey, cheesy comfort you want in this Birria Enchiladas Recipe.
Is this recipe gluten-free?
Yes, as long as you’re using 100% corn tortillas and double-checking your consommé for any hidden additives, this dish is naturally gluten-free—ideal for sharing with a variety of guests.
Can I add vegetables to the filling?
Definitely! Sautéed peppers, onions, or even some fresh spinach can add color and more texture to the Birria Enchiladas Recipe. Just be sure not to overfill so they still roll up nicely.
How do I make the consommé if I don’t have leftover birria?
You can simmer beef broth with dried chiles, garlic, onions, and spices to create a quick version of consommé. It may not have the same slow-cooked depth, but it will still be packed with flavor for your enchiladas.
Final Thoughts
There’s just something magical about transforming leftovers into a dish that feels brand new yet completely comforting. I hope you give this Birria Enchiladas Recipe a try—the blend of bold flavors, melty cheese, and fresh toppings might just make it your next go-to for family dinners or impressing friends. Enjoy every bite!
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Birria Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 4 servings (3 enchiladas each) 1x
- Diet: Non-Vegetarian
Description
These Birria Enchiladas are a delicious way to use up leftover birria meat. Corn tortillas are filled with tender shredded birria beef, rolled up, and baked with cheese until gooey and melty. Topped with onions, cilantro, and a squeeze of lime, these enchiladas are a comforting and flavorful meal.
Ingredients
For the Birria Enchiladas:
- 2 cups shredded birria beef (from previously made birria)
- 1 ½ cups birria consommé (strained)
- 12 corn tortillas
- 1 cup shredded Oaxaca or Monterey Jack cheese
- 1 small white onion (finely chopped)
- 1 tablespoon oil (for frying tortillas)
- Chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat your oven to 375°F. Lightly heat the birria consommé in a saucepan and keep warm.
- In a skillet, heat oil over medium heat and lightly fry each corn tortilla for about 10 seconds per side, just until pliable. Dip each tortilla into the warm consommé to coat, then place on a plate.
- Fill each tortilla with a small amount of shredded birria and a sprinkle of cheese, then roll tightly and place seam-side down in a greased baking dish. Repeat with remaining tortillas.
- Pour additional consommé over the rolled enchiladas, just enough to moisten them, and top with the remaining cheese.
- Bake uncovered for 15–20 minutes or until heated through and the cheese is melted.
- Top with chopped onion and cilantro. Serve with lime wedges and extra consommé on the side for dipping.
Notes
- These enchiladas are perfect for using up leftover birria.
- If the consommé is too thick, thin it with a little beef broth.
- For extra heat, add diced jalapeños or a drizzle of hot sauce before baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 3 enchiladas
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 95mg
