Why You’ll Love This Recipe
Birria Enchiladas take everything you love about traditional birria—tender, slow-cooked meat and deeply spiced consommé—and transform it into a bubbling, cheesy, oven-baked masterpiece. These enchiladas are rich, aromatic, and layered with bold chile flavor, perfect for anyone who craves cozy, saucy comfort food with authentic Mexican flair. The tortillas soak up just enough consommé to become tender without falling apart, while the melted cheese binds everything together. I once added a splash of the leftover birria cooking broth to the baking dish before assembling, and it made the bottom layer incredibly flavorful and moist without overpowering the enchiladas. Ideal for weeknight dinners or impressing guests, these enchiladas deliver deep, complex flavors with satisfying ease. They’re hearty, soulful, and destined to become a family favorite.
Birria Enchiladas: A Bold, Saucy, Flavor-Packed Twist on a Mexican Favorite
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Halal
Description
Tender, juicy birria tucked into tortillas, rolled, and baked enchilada-style with rich consommé, cheese, and toppings for a deeply flavorful Mexican-inspired dish.
Ingredients
- 2 cups cooked shredded birria beef
- 1 cup birria consommé (for dipping and topping)
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- 1/2 cup enchilada sauce or extra consommé (optional)
- Oil for softening tortillas
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Warm consommé in a small saucepan.
- Heat a little oil in a skillet and lightly fry tortillas for 5–10 seconds per side until pliable.
- Dip each tortilla into the warm consommé.
- Fill with shredded birria and a sprinkle of cheese, then roll and place seam-side down in the baking dish.
- Pour remaining consommé (or enchilada sauce) over the enchiladas.
- Top with the remaining cheese.
- Bake for 20–25 minutes until hot and bubbly.
- Garnish with onion and cilantro before serving.
Notes
- Add a drizzle of spicy birria oil for deeper flavor.
- Serve with lime wedges, rice, and beans.
- Use flour tortillas if preferred, but corn provides traditional texture.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Birria meat (beef, goat, or lamb)
Tender, slow-cooked meat—traditionally beef chuck or goat—shredded for the enchilada filling.
Consommé (birria broth)
Rich, chile-infused broth used for dipping tortillas and topping the enchiladas.
Corn tortillas
Corn tortillas hold their structure beautifully when dipped and rolled.
Cheese (Oaxaca, mozzarella, or Monterey Jack)
Melty cheese balances the bold, spiced meat and creates that irresistible pull.
Onions
Finely chopped onions add freshness and brightness to each bite.
Cilantro
Fresh cilantro offers herbal contrast to the rich birria.
Oil or cooking spray
Used to lightly fry or soften tortillas before assembling.
Lime wedges (optional)
A squeeze of lime adds acidity to balance the richness.
Directions
Preheat your oven to 375°F. Prepare a baking dish by spreading a thin layer of consommé on the bottom to prevent sticking.
Warm the corn tortillas in a skillet with a small amount of oil, or microwave them wrapped in a damp towel to make them pliable. Dip each warm tortilla lightly into the consommé, coating both sides.
Place the dipped tortilla on a flat surface, add shredded birria meat, chopped onions, cilantro, and a small amount of cheese. Roll tightly and place seam-side down into the baking dish. Repeat with remaining tortillas.
Once the dish is filled, pour additional consommé over the top—just enough to moisten, not soak. Sprinkle generously with cheese.
Bake for 15–20 minutes or until the cheese is melted and bubbling. Serve hot with extra consommé for dipping, fresh cilantro, and lime wedges.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4–6 people. Preparation takes 20 minutes if the birria meat is already cooked, baking requires 15–20 minutes, and total estimated time is approximately 35–40 minutes.
Storage/reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F for 10–15 minutes or in the microwave in short intervals. Add a splash of consommé before reheating to keep them moist. Freezing is possible, though the tortillas may soften more—freeze for up to one month.
Variations and Customizations
Quesabirria Enchiladas
Add extra cheese inside and fry enchiladas lightly before baking for a quesadilla-like effect.
Spicy Birria Enchiladas
Mix chopped jalapeños or hot salsa into the filling.
Creamy Birria Bake
Add a drizzle of Mexican crema on top before serving.
Birria Verde Enchiladas
Swap consommé for salsa verde for a tangy, chile-forward variation.
Birria Enchilada Casserole
Layer tortillas, meat, cheese, and consommé instead of rolling.
Shredded Chicken Birria Style
Use chicken cooked in birria spices for a lighter option.
Guajillo-Forward Version
Blend extra guajillo chiles into the consommé for a deeper red color and mild heat.
Smoky Enchiladas
Add chipotle peppers in adobo to the filling.
Fresh Crunch Topping
Top with pickled onions, radishes, or shredded cabbage.
Low-Carb Option
Use low-carb tortillas or simply serve the meat and cheese over roasted vegetables.
FAQs
Do I need to make birria from scratch?
No—use leftover birria or store-bought if available.
Can I use flour tortillas?
Corn is traditional, but flour works; they’ll be softer.
Why are my tortillas tearing?
Warm them before dipping, and avoid oversaturating them in consommé.
Can I make these ahead?
Assemble and refrigerate, then bake when ready.
Is the consommé spicy?
It varies; adjust chile levels when making birria.
Can I freeze birria enchiladas?
Yes, though tortillas may soften when thawed.
What cheese melts best?
Oaxaca, mozzarella, or Monterey Jack work beautifully.
Can I air-fry these?
Yes—air-fry at 375°F until crisp and melty.
Can I make this vegetarian?
Use mushrooms seasoned with birria spices instead of meat.
What sides go best with birria enchiladas?
Rice, beans, esquites, or a fresh salad.
Conclusion
Birria Enchiladas combine tender, flavorful birria meat with melty cheese, saucy consommé, and warm corn tortillas for a dish that’s rich, comforting, and impossibly satisfying. Whether using homemade birria or leftovers, these enchiladas elevate any meal with bold Mexican flavors and irresistible textures. Enjoy them with extra consommé, fresh cilantro, and lime, and savor a dish that’s both deeply traditional and utterly indulgent.
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