These Easy Cheesy Birria Enchiladas combine soft tortillas with juicy, flavorful birria meat and lots of gooey cheese. Each bite is seriously satisfying and packed with taste!
I love how fun it is to make these enchiladas. After filling them up, I like to top them with a sprinkle of fresh cilantro and a squeeze of lime for extra zing. Yum!
Key Ingredients & Substitutions
Birria Beef: This is the heart of the dish! You can make it with beef stew meat, brisket, or even use chicken for a lighter option. If you are vegetarian, try jackfruit or mushrooms cooked with the same spices!
Tortillas: Corn tortillas bring great flavor and texture, but flour tortillas work too, especially for a softer bite. If gluten-free, opt for corn or gluten-free tortillas.
Cheese: A Mexican blend cheese gives you that ooey-gooey texture. I like a mix of cheddar and Monterey Jack, but feel free to use your favorite melty cheese. Vegan cheese is a great substitute if you want a dairy-free version.
Birria Consommé: If you don’t have birria consommé, use a rich red enchilada sauce for layering flavors. Making your own sauce from dried chilies can elevate the dish too!
How Do I Perfectly Assemble My Enchiladas?
Assembling enchiladas might seem tricky, but it’s really quite simple. Here’s how to get it just right:
- Heat the tortillas in oil or warm them in the microwave to make them pliable. Dip them in consommé or sauce for added flavor.
- Don’t overfill! Use just enough meat and cheese so you can roll the tortilla without bursting.
- Place seam-side down in the baking dish to keep them from unrolling. If they do, no worries!
With practice, you’ll find your rhythm and get beautifully stacked enchiladas every time! Enjoy making them!
Easy Cheesy Birria Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked birria beef, shredded (beef stew meat or brisket slow-cooked with dried chilies and spices)
- 1 small onion, finely chopped
- 1/4 cup fresh cilantro, chopped
For the Enchiladas:
- 10-12 small corn or flour tortillas
- 2 cups red birria consommé or enchilada sauce
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, or Oaxaca cheese)
- Cooking oil (vegetable or canola), for frying tortillas
For Serving:
- Lime wedges
- Optional: diced radishes for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus extra time if you need to cook the birria meat (1.5 to 2 hours if cooking from scratch). You’ll assemble the enchiladas in just about 15 minutes and then bake them for around 15-20 minutes. In no time, you’ll have a delicious meal!
Step-by-Step Instructions:
1. Prepare Birria Meat:
If you don’t have pre-cooked birria meat, you can make it by slow-cooking beef in a mix of dried chilies (like guajillo and ancho), garlic, onion, cumin, oregano, cloves, vinegar, and salt. Once the beef is tender, shred it and reserve about 2 cups of the flavorful cooking broth (consommé).
2. Make the Sauce:
Use 2 cups of the reserved birria consommé to create a tasty sauce, or you can rely on a rich red enchilada sauce if you don’t have consommé available.
3. Dip Tortillas:
In a shallow pan, warm a little cooking oil over medium heat. Quickly dip each tortilla into the warm consommé or sauce to soften and warm them. This helps prevent tearing when you roll them up!
4. Assemble Enchiladas:
Lay each dipped tortilla flat. Add a generous tablespoon of shredded birria meat and a sprinkle of cheese on top. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat this process until all tortillas are filled and arranged in the dish.
5. Top with Sauce and Cheese:
Once your tortillas are snugly in the baking dish, pour any remaining consommé or sauce generously over the top. Sprinkle the remaining shredded cheese evenly across all enchiladas for that cheesy goodness!
6. Bake:
Preheat your oven to 375°F (190°C). Bake the enchiladas for about 15-20 minutes, or until the cheese is melted and bubbly. Your kitchen will smell amazing!
7. Garnish and Serve:
After baking, remove the dish from the oven. Sprinkle fresh chopped onion, cilantro, and optional diced radishes on top for a burst of flavor. Serve hot with lime wedges on the side for squeezing over the enchiladas.
Enjoy these cheesy, flavorful birria enchiladas as a comforting meal or a delightful party dish—you’ll impress everyone with your delicious cooking!
FAQ for Easy Cheesy Birria Enchiladas
Can I Use Leftover Birria for This Recipe?
Absolutely! Leftover birria is perfect for this recipe. Just shred the meat and use it directly in the enchiladas, soaking up even more flavor from the consommé or sauce you use.
What Should I Do If My Tortillas Keep Tearing?
If your tortillas are tearing, try warming them up a bit longer in the oil or heating them in the microwave for a few seconds to soften them before dipping. This helps make them more pliable and easier to roll without breaking!
Can I Make These Enchiladas Vegetarian?
Yes! You can easily substitute the birria beef with ingredients like shredded jackfruit, mushrooms, or even beans for a tasty vegetarian version. Make sure to season the filler well to keep it flavorful!
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or microwave them for convenience. Adding a little extra cheese before reheating can make them even more delicious!
