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
Scale
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
