Birria Enchiladas are one of those dishes I always come back to when I’m craving something rich, comforting, and bursting with flavor. The deeply spiced birria meat, tucked into warm tortillas and smothered in luscious red enchilada sauce, creates a meal that feels both hearty and celebratory. Every bite offers layers of tender meat, creamy cheese, and that signature smoky, slightly tangy sauce that makes enchiladas so irresistible.
I first fell in love with Birria through tacos, but once I started experimenting, transforming that savory meat into enchiladas quickly became a favorite in my kitchen. It’s perfect for family dinners, casual gatherings, or even meal prep—you can make a big batch and enjoy it for days. If you’re ready to elevate your enchilada game, let me show you how this recipe will win you over.
Why You’ll Love This Birria Enchiladas Recipe
Birria Enchiladas are more than just another enchilada variation—they bring together the bold, complex flavors of Mexican birria with the comfort of cheesy baked enchiladas. The slow-cooked meat is melt-in-your-mouth tender and infused with chilies and spices that deepen with every bite. Whether you’re new to birria or already a fan, this dish offers a delicious new way to enjoy it.
What Kind of Tortillas Should I Use?
When making Birria Enchiladas, I always recommend using corn tortillas. Their earthy flavor pairs beautifully with the rich birria and sauce. They also hold up better after baking, providing just the right amount of chew without getting overly soft. If you prefer flour tortillas for a milder taste or a softer bite, they can work too—just know they’ll give the enchiladas a slightly different texture. I suggest warming the tortillas first so they’re pliable and less likely to tear during assembly.
Options for Substitutions:
One of the great things about Birria Enchiladas is how customizable they can be. If you don’t have certain ingredients on hand or want to adjust the dish to suit dietary preferences, here are some easy swaps:
- Meat: Traditionally made with beef chuck roast, short ribs, or goat. Lamb is also an excellent option for a deeper, richer flavor.
- Tortillas: Swap corn tortillas for flour tortillas if you want a softer result or need a gluten-free option (choose certified gluten-free corn tortillas).
- Cheese: Cotija adds a nice salty finish, but you can use queso fresco, Monterey Jack, or even a Mexican blend cheese for a meltier texture.
- Enchilada Sauce: Homemade is best, but a high-quality store-bought sauce will work in a pinch. You can also use extra birria broth (consomé) thickened slightly for an even more flavorful option.
- Garnishes: Fresh cilantro, diced onions, sliced radishes, and avocado all make wonderful toppings—mix and match to suit your tastes.
Ingredients for This Birria Enchiladas Recipe:
Each ingredient in this recipe plays a role in building those deep, layered flavors that make Birria Enchiladas so satisfying. Let’s take a look at what you’ll need:
- Beef Chuck Roast (or short ribs)
This is the heart of the dish. The marbled meat becomes beautifully tender as it simmers in the spiced broth, soaking up all those rich flavors. - Dried Guajillo and Ancho Chiles
These mild, slightly sweet chilies give the birria and sauce its signature red hue and smoky undertone. They also add depth without overwhelming heat. - White Onion
Adds aromatic sweetness to both the birria and enchilada sauce. - Garlic Cloves
Essential for rounding out the flavor of the sauce and meat. - Bay Leaves
Add a subtle herbal note to the braising liquid. - Cinnamon Stick
Just a touch of warmth and complexity to balance the savory elements. - Whole Cloves
A small amount goes a long way to create a rich and fragrant broth. - Mexican Oregano
Earthy and slightly citrusy, oregano brings brightness to the mix. - Cumin Seeds or Ground Cumin
Deepens the flavor and adds a familiar, earthy spice. - Beef Broth
Acts as the base for the birria consomé, enhancing the meat’s flavor. - Corn Tortillas
The perfect vessel for wrapping the birria—sturdy yet flexible. - Enchilada Sauce
Either homemade or store-bought. You can also use the thickened birria broth for a more intensely flavored sauce. - Shredded Cheese
I like to use a combination of Oaxaca or Monterey Jack for meltiness, and Cotija for a salty, crumbly topping. - Fresh Cilantro
For a bright, fresh contrast on top. - Cotija Cheese
Adds a final salty punch to balance the rich, meaty enchiladas.
Instructions:
Step 1: Prepare the Chiles
Start by removing the stems and seeds from the dried guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat for about 1–2 minutes until fragrant. This helps release their oils and deepen their flavor. Then, soak the toasted chiles in hot water for about 15 minutes until softened.
Step 2: Blend the Sauce
Drain the soaked chiles and add them to a blender along with garlic cloves, onion, cinnamon stick, cloves, cumin, oregano, and a bit of beef broth. Blend until very smooth, adding more broth if needed to achieve a thick, pourable consistency.
Step 3: Cook the Meat
Season your beef chuck roast generously with salt and pepper. In a large Dutch oven or heavy pot, sear the meat on all sides until browned. Pour the chile sauce over the meat, add bay leaves, and enough beef broth to cover about ¾ of the meat. Cover and simmer on low heat for 2.5 to 3 hours, until the beef is fork-tender and shreds easily.
Step 4: Shred the Beef
Remove the cooked beef from the pot and shred it using two forks. Strain the braising liquid to use as consomé or as the base for your enchilada sauce if desired.
Step 5: Prepare the Tortillas:
Warm the corn tortillas on a skillet or griddle until soft and pliable. This prevents them from cracking when rolling the enchiladas.
Step 6: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly coat a baking dish with a bit of enchilada sauce. Spoon a generous amount of shredded birria into each tortilla, roll them up, and place seam-side down in the dish.
Step 7: Add Sauce and Cheese
Pour enchilada sauce (or birria consommé) generously over the rolled tortillas. Sprinkle shredded cheese over the top.
Step 8: Bake
Bake uncovered for about 15–20 minutes, until the cheese is melted and bubbly.
Step 9: Garnish and Serve
Remove from the oven and top with crumbled Cotija cheese and fresh cilantro. Serve hot and enjoy the bold, irresistible flavors of Birria Enchiladas!
How Long to Cook the Birria Enchiladas:
Cooking times can vary depending on the cut of meat you use and your oven, but here’s a helpful breakdown:
- Simmering the Birria: Plan for about 2.5 to 3 hours on low heat for the beef to become fall-apart tender.
- Assembling the Enchiladas: Once the meat is shredded, assembly takes around 15 minutes.
- Baking: The filled and sauced enchiladas need about 15–20 minutes in a 375°F (190°C) oven, just until the cheese is melted and bubbly.
Altogether, you can have these Birria Enchiladas ready in about 3.5 to 4 hours, much of which is hands-off cooking time while the birria simmers.
Tips for Perfect Birria Enchiladas:
Toast the Chiles
Don’t skip this step—it’s the key to deepening the flavor of the sauce.
Use High-Quality Meat
Well-marbled cuts like beef chuck roast or short ribs yield the juiciest, most flavorful birria.
Warm Your Tortillas
Warming prevents cracking and makes assembly much easier.
Don’t Overcrowd the Pan
Give your enchiladas a little space in the baking dish so they bake evenly and soak up the sauce properly.
Balance the Flavors
Taste your sauce and consomé—if needed, adjust with a pinch of salt, sugar, or a splash of vinegar to brighten the flavors.
Let It Rest
After baking, let the enchiladas rest for about 5 minutes. This allows the sauce to thicken slightly and meld with the tortillas.
Watch Out for These Mistakes While Cooking:
Using the Wrong Cut of Meat
Lean cuts won’t give you the same tender, juicy results. Stick with chuck roast, short ribs, or similarly marbled cuts.
Skipping the Chile Toasting
Raw, un-toasted chiles can make the sauce taste flat or bitter. A quick toast brings out their full flavor.
Not Softening the Tortillas
Cold, stiff tortillas will tear when you try to roll them. Always warm them first.
Overcooking the Enchiladas
Once baked, enchiladas should be saucy and tender—not dry. Keep an eye on them in the oven and bake just until the cheese is melted and bubbly.
Not Seasoning the Sauce
Taste your sauce before assembling—adjust the seasoning to ensure it’s well-balanced.
What to Serve With Birria Enchiladas?
Birria Enchiladas are wonderfully rich, so pairing them with bright, fresh sides creates a balanced meal. Here are some of my favorite options:
Mexican Rice – A classic side that soaks up the extra sauce perfectly.
Refried Beans – Creamy and comforting—great for rounding out the plate.
Pickled Red Onions – The tanginess cuts through the richness of the enchiladas.
Fresh Guacamole – Cool, creamy avocado complements the warm, spiced flavors.
Crisp Green Salad – A simple salad with lime vinaigrette helps lighten the meal.
Street Corn (Elote) – Grilled corn with mayo, Cotija, chili powder, and lime is an unbeatable side.
Radish Slices – Peppery and crisp—perfect for a fresh crunch.
Mexican Beer or Agua Fresca – For drinks, a cold cerveza or fruity agua fresca pairs beautifully with the dish.
Storage Instructions:
Birria Enchiladas store beautifully, making them a great option for meal prep or leftovers.
Refrigeration
Once cooled, store leftover enchiladas in an airtight container in the refrigerator. They’ll keep well for up to 4 days. The flavors actually deepen after a day, making them even tastier!
Freezing
You can also freeze Birria Enchiladas. Place them in a freezer-safe dish or wrap tightly with foil and plastic wrap. They’ll keep in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator and then bake covered at 350°F (175°C) until heated through.
Reheating
For best results, reheat in the oven so the tortillas stay tender and the cheese melts nicely. You can also microwave individual portions if you’re in a hurry—just cover with a microwave-safe lid to prevent drying out.
Estimated Nutrition
Please note these are approximate values and can vary based on specific ingredients and portion sizes:
- Calories: ~450–500 per serving (2 enchiladas)
- Protein: ~28–32g
(thanks to the beef and cheese) - Fat: ~20–25g
(from the meat, cheese, and any oil used) - Carbohydrates: ~25–30g
(mainly from the tortillas) - Fiber: ~4–5g
(from chiles, tortillas, and garnishes) - Sodium: ~800–1000mg
(depending on broth and cheese used)
If you’re watching sodium or fat, you can adjust by using lower-sodium broth, less cheese, or leaner cuts of meat.
Frequently Asked Questions:
Can I use store-bought enchilada sauce?
Yes! While homemade enchilada sauce or reduced birria consomé offers the deepest flavor, a good-quality store-bought sauce works just fine if you’re short on time.
Can I make the birria ahead of time?
Absolutely. You can make the birria a day or two in advance. The flavor improves as it sits, and it makes assembling the enchiladas even faster on the day you want to serve them.
What type of cheese melts best in this recipe?
Oaxaca or Monterey Jack cheese melts beautifully and gives you that gooey, stretchy texture. For a finishing touch, Cotija adds great salty contrast.
Can I make this recipe gluten-free?
Yes. Simply use certified gluten-free corn tortillas and ensure your enchilada sauce is gluten-free.
Is it possible to make this dish spicier?
Definitely. You can add spicier chiles (like chile de árbol) to your sauce or serve with hot salsa on the side.
What’s the best way to reheat leftovers?
I recommend reheating in the oven at 350°F until warmed through, which helps the tortillas stay tender. Microwaving works for quick individual portions.
Can I freeze assembled enchiladas?
Yes! Assemble them in a freezer-safe dish, wrap tightly, and freeze. When ready to eat, bake directly from frozen or thaw first for faster baking.
How do I prevent soggy enchiladas?
Don’t over-sauce the tortillas when assembling, and make sure they are warmed before filling. Also, bake just until bubbly—overbaking can lead to soggy results.
Conclusion:
Birria Enchiladas take everything I love about two classic Mexican dishes and bring them together in one irresistible meal. From the rich, slow-cooked birria meat to the saucy, cheesy enchilada bake, this dish is pure comfort food with bold, exciting flavors. It’s versatile, make-ahead friendly, and a guaranteed crowd-pleaser whether you’re cooking for a family dinner or a special occasion. I hope you give this recipe a try—you just might find it becomes a new favorite in your kitchen too!
More Recipe Suggestions:
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Fiesta Chicken Bowls with Cilantro Lime Drizzle
Birria Enchiladas
Equipment
Ingredients
- 3 lbs. beef chuck roast or short ribs
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 1 large white onion
- 6 garlic cloves
- 2 bay leaves
- 1 cinnamon stick
- 3 whole cloves
- 1 tsp Mexican oregano
- 1 tsp cumin seeds or ground cumin
- 4 cups beef broth
- 16 corn tortillas
- 2 cups enchilada sauce homemade, store-bought, or birria consommé
- 2 cups shredded Oaxaca or Monterey Jack cheese
- ½ cup crumbled Cotija cheese
- Fresh cilantro for garnish
Instructions
Prepare the Chiles:
- Remove stems and seeds from guajillo and ancho chiles. Toast lightly in a skillet, then soak in hot water until softened.
Blend the Sauce:
- Blend softened chiles with garlic, onion, cinnamon stick, cloves, cumin, oregano, and beef broth until smooth.
Cook the Meat:
- Season the beef with salt and pepper. Sear in a Dutch oven, then cover with chile sauce, bay leaves, and broth. Simmer on low for 2.5 to 3 hours.
Shred the Beef:
- Remove beef from the pot and shred. Strain the broth and reserve for sauce.
Prepare the Tortillas:
- Warm tortillas on a skillet to soften.
Assemble the Enchiladas:
- Fill each tortilla with shredded birria, roll up, and place seam-side down in a baking dish.
Add Sauce and Cheese:
- Pour enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
Bake:
- Bake at 375°F for 15–20 minutes until the cheese is melted and bubbly.
Garnish and Serve:
- Top with Cotija cheese and fresh cilantro. Enjoy!
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