Amazing 12 Birria Enchiladas Magic

Oh my gosh, you know how sometimes you just crave that deep, complex, melt-in-your-mouth flavor of perfectly made birria, but you also really want a gooey, cheesy, weeknight-friendly dinner? I had that exact craving, and that’s how this recipe for Birria Enchiladas was born! Seriously, take the time to make that rich, slow-cooked birria—yes, it takes a few hours—but turning that incredible slow-cooked beef into these cheesy rolled-up dream boats is the easiest shortcut to amazing flavor I’ve found.

I used to think making enchiladas using authentic birria meat was too complicated for a regular Tuesday night, but trust me, once the meat is shredded and the consommé is made, the assembly is lightning fast. You get all that incredible depth from the chilies and spices, wrapped up in a soft tortilla with tons of melted cheese, and then you get to dip it all in that flavorful broth? It’s pure magic, and honestly, it tastes way more complicated than it actually is to put together!

Why You Will Love These Birria Enchiladas

I’m not exaggerating when I say these are the best enchiladas I’ve ever made at home. They bring together the best parts of two huge comfort food worlds. Trust me, you’ll make these again and again just to get that dipping sauce fix!

• Incredible Flavor Punch: Because you’re using the actual braising liquid (the consommé) to flavor the tortillas, every bite tastes like it simmered for days, even though the assembly is quick!
• Perfect Use for Leftovers: If you make a big batch of birria—which I always do—this recipe is the ultimate way to transform that shredded beef into something completely new and exciting the next day.
• The Dipping Experience: Let’s be real, the best part of birria is the broth, right? Having that savory, rich consommé served warm right alongside your cheesy enchiladas for dipping? That’s just next-level comfort. You absolutely must try it! For other cheesy delights, check out my recipe for White Chicken Enchiladas, but nothing beats this birria dip.
• Easy Weeknight Finish: Once the long cook time for the meat is done, these roll up and bake in under 30 minutes. It’s a huge payoff for minimal active work!

Essential Ingredients for Flavorful Birria Enchiladas

Okay, sourcing the right stuff upfront is practically half the battle won when it comes to making something this flavorful! Since the birria is the backbone of everything here, you can’t skimp on the quality of your chilies—that’s where all the deep, smoky color and flavor come from.

If you can find fresh-looking, non-dusty Guajillo and Ancho chilies, grab them! Don’t settle for the bags that look brittle or pale. The dried ones should feel pliable, not rock hard. If the chilies look cheap, your consommé will taste thin, and that’s what we are trying to avoid! If you happen to be making your tortillas from scratch, you can peek at my guide for homemade flour and corn tortillas, but for this recipe, store-bought corn tortillas work great since we are softening them first anyway.

For the Birria Meat and Consommé Base

This is the long-haul crew—the ingredients that simmer away and basically become liquid gold:

• You’ll need about 2 pounds of beef chuck roast. Make sure it’s trimmed a *little* but leave some of that gorgeous fat on; it melts down and makes the broth amazing.
• One whole onion, just quartered—no need to chop pretty!
• Six dried guajillo chilies, which you must remember to stem and seed. Seriously, take the time to scratch out all those seeds.
• Four dried ancho chilies, also stemmed and seeded meticulously.
• Four cups of beef broth. If you have homemade bone broth, even better!
• A quarter cup of white vinegar—this sounds weird, but it really brightens up the spice mix.
• One tablespoon of cumin seeds. I love using the seeds and crushing them myself!
• One teaspoon of dried oregano.
• Six cloves of garlic. Don’t bother peeling them perfectly; they’ll strain out anyway.
• One teaspoon of salt.
• Half a teaspoon of black peppercorns.

For Assembling the Birria Enchiladas

Once the beef is shredded, it’s time for the cheesy part! You need soft tortillas, good melt, and the liquid gold:

• Twelve nice corn tortillas. We’re softening these up, not making crispy tacos!
• One glorious tablespoon of vegetable oil—just for that quick dip to prevent tearing.
• One cup of Oaxaca cheese, shredded. This cheese is stringy perfection.
• One cup of Monterey Jack cheese, shredded. I mix them because Oaxaca is pricey, and Jack melts like a dream alongside it.
• And the most important part: One full cup of the reserved consommé—this is your dipping sauce and your tortilla bath!

Step-by-Step Instructions for Perfect Birria Enchiladas

Okay, get ready! This process moves in two main acts: the long, slow cook of the meat, and then the super-fast assembly. Don’t let the 4-hour cooking time scare you; most of that is hands-off time where the meat is basically taking a very cozy bath of spices. Once that’s done, you’ll blast through the rest! If you want a quick look at how to handle ground meats in a hurry, check out my Ground Beef Enchiladas recipe, but honestly, the texture of this shredded roast is unbeatable.

Cooking the Birria Meat and Consommé

First things first, we need that amazing braising liquid. Grab your biggest pot—we need room for that beef chuck roast to swim happily! Toss the roast right into the pot. Then, pack in the onion, those stemmed and seeded chilies, the beef broth, vinegar, cumin, oregano, garlic, salt, and peppercorns.

Bring that whole pot up to a rolling boil on the stovetop. As soon as it starts bubbling nicely, knock that heat right down, put the lid on tight, and let it simmer gently for a good three to four hours. I always check it around the three-hour mark. You’ll notice some foamy scum rising to the top during the simmer—skim that off with a big spoon and toss it. We just want the clean, rich liquid underneath!

When the beef is so tender you can shred it with just a light poke from a fork (seriously, fork-tender!), pull the roast out onto a cutting board. Use two forks and shred that meat into lovely, flavorful strands. Now, you must strain the remaining liquid through a fine-mesh sieve to get out all those leftover bits of spice and onion. That strained liquid is your liquid gold—your consommé! Measure out one full cup of that consommé and set it aside specifically for dipping and dipping only.

Preparing Tortillas and Assembling Birria Enchiladas

This next part is crucial for texture, so pay close attention, friend! Get a small skillet heated over medium heat and pour in that tablespoon of vegetable oil. This isn’t for frying—it’s just to give the tortillas a quick, protective warm-up so they don’t tear when you roll them.

Dip each corn tortilla into the hot oil for about 10 seconds on each side. I mean QUICKLY! If you leave them in too long, they’ll get crispy, and we want soft, pliable enchiladas here. As soon as they are warmed and slightly softened, pull them out and immediately dip them, front and back, into your reserved cup of consommé. Make sure both sides are coated—this is what gives the outside of the enchilada its amazing red color and flavor!

Lay the wet tortilla flat. Sprinkle a good pile of your shredded beef right down the middle, then hit it with a sprinkle of the Oaxaca and Jack cheese mix. Roll that whole thing up tightly and place it seam-side down in your baking dish. Keep going until all twelve are rolled up snugly in a row. Don’t overlap them too much! Finally, smother the tops with any remaining cheese mixture. My absolute personal tip here is: Do NOT let the tortillas sit soaking in the consommé! A quick dip is all you need, or they turn to mush before they even hit the pan.

Baking and Serving the Birria Enchiladas

Preheat your oven to 375 degrees F. We aren’t cooking these for long; we’re just melting and bubbling the cheese, since everything else is already cooked! Pop that dish into the hot oven and bake for about 15 minutes. You’ll know they are absolutely perfect when that cheese is fully melted, sizzling, and starting to get those gorgeous brown spots around the edges.

The very best way to enjoy these Birria Enchiladas is immediately! Serve them piping hot right out of the oven. Make sure that cup of extra consommé you saved is warm (you can microwave it for 30 seconds if it cooled down). You want every single person at the table to have a small bowl of that broth right next to their plate for dipping!

Tips for Making the Best Birria Enchiladas

Honestly, I think these Birria Enchiladas are pretty foolproof because the meat is already so flavorful, but I have a few small tricks I always use that take them from great to absolutely unforgettable. These little tweaks are what I’ve picked up over trying this recipe dozens of times!

First off, let’s talk about the shredded beef texture. You want it moist, but not mushy. After you shred the meat, if it seems a little dry, take a ladle or two of the hot consommé and mix it right into the shredded beef before you start filling the tortillas. This infuses moisture right into the star ingredient. It keeps the beef tender even after the 15 minutes in the oven. Nobody wants dry enchiladas; we want juicy ones!

My second favorite trick involves that cheese blend. Oaxaca melts beautifully, but sometimes it can feel a bit too mild on its own. That’s why I always mix in the Monterey Jack like I mentioned! But here’s the kicker: right before you top the rolled enchiladas with the final layer of cheese, try sprinkling just a tiny bit of cotija cheese over the top. Cotija doesn’t melt, it just crisps up slightly, adding this salty burst that cuts through the richness of the beef fat. It adds a texture contrast that is just *chef’s kiss*.

And finally, don’t underestimate the fat skim! When you strain that consommé after cooking the meat, you will see a layer of that beautiful, flavorful red fat floating on top. If you let your consommé chill for an hour or two, that fat will seize up on top, making it super easy to scoop off the top layer. You only need to reserve that one cup for dipping, and chilling helps you separate the rest of that fat. You can actually save that separated red fat and use it instead of vegetable oil when you quickly dip your tortillas! Talk about boosting the flavor profile—it makes the color on those tortillas so deep and rich. If you enjoy quick cheese dishes, check out my recipe for Easy Chicken Enchiladas, but promise me you’ll try using the reserved birria fat!

Ingredient Notes and Substitutions for Birria Enchiladas

I always get questions about swapping things out, especially when people want to make these amazing Birria Enchiladas but maybe their pantry is looking a little sparse! Listen, the beauty of this recipe is that the *birria* itself is robust, so small tweaks in the assembly stage won’t totally ruin everything, but I want to be upfront about how those swaps might change that classic flavor profile.

Let’s start with the star of the show, the meat. If you don’t have beef chuck roast—maybe you only have beef short ribs or even pork shoulder available—go for it! Short ribs will give you a richer, fattier broth, which isn’t a bad thing at all! Pork shoulder (carnitas style) changes the flavor slightly, but the principle of slow-cooking the meat in those chilies remains the same. Just know if you swap the beef, your final *Birria Enchiladas* will lean closer to a *Birria del Puerco* flavor, which is still delicious, just different!

What about the broth situation? If you run out of beef broth when you’re simmering everything for four hours, don’t panic! You can absolutely substitute half of it with water, but you absolutely must increase the salt and maybe add an extra dissolved bouillon cube if you have one handy. The longer cooking time means a lot of liquid evaporates, and we need that concentration of flavor, so using plain water dilutes our spice base too much.

Cheese Talk: Meltability vs. Flavor

I love the Oaxaca and Monterey Jack blend because it gives us the perfect chew and the perfect melt, respectively. But if you can’t find Oaxaca cheese, you can try substituting it with Asadero cheese, which behaves similarly regarding melt and texture. If you are stuck and only have mozzarella, it will melt, but it lacks that slightly tangy, fresh flavor Oaxaca brings. Avoid hard, crumbly cheeses like Parmesan here, as they won’t bind the filling together.

What if I don’t have enough Consommé for dipping?

This is the toughest one, because that consommé is essential for dipping and for softening the tortillas! If you only managed to reserve, say, half a cup after assembling the rolls, you have a choice. First, use every last drop on those tortillas! For dipping, you can try thinning the remaining consommé with a little low-sodium chicken or beef broth, but be very careful. You want to maintain that deep flavor. If you have absolutely nothing else, a quick splash of hot water mixed with a packet of quality dried consommé base (if you keep them on hand for emergencies) can patch up the dipping situation in a pinch. But promise me you’ll try to make a big batch next time so you have plenty of that savory dipping sauce!

Storing and Reheating Leftover Birria Enchiladas

Oh, leftovers! If you’re anything like me, you probably made way too much birria meat initially (it’s impossible not to!), so you might have some of these cheesy rolls left over. The good news is Birria Enchiladas hold up surprisingly well, but you do have to reheat them gently. We want cheesy gooiness back, not dry, tough tortillas!

I find that they are best eaten within about three days of making them. You want to store them covered tightly, either in the original baking dish or transferred to an airtight container. If you only have one or two left, try wrapping each tightly in plastic wrap before placing them in a freezer bag—this prevents them from drying out during refrigeration.

The Best Reheating Method: Oven vs. Microwave

This is where we need to make choices for texture preservation! The microwave is fast, I won’t lie, but it tends to make the soft corn tortillas tough and rubbery when it reheats them. We want that tenderness back, right?

So, my firm recommendation is to reheat them in the oven. This usually takes about 15 to 20 minutes. Set your oven to a moderate 350 degrees F. Place the leftover enchiladas in an oven-safe dish, and here’s the secret: cover the dish tightly with aluminum foil! The foil traps the steam, which gently rehydrates the tortillas and melts the cheese without drying everything out. This keeps that beautiful moisture from the birria meat locked right in there.

If you are really running late and need speed, the microwave is your only choice. If you microwave them, only reheat one or two at a time. Place them on a microwave-safe plate and cover them with a damp paper towel. Keep the time short—about 45 seconds to a minute—and check them frequently. They won’t be as good as fresh from the oven, but they’ll get you that beef and cheese fix in a pinch!

Freezing Extra Birria Consommé

If you followed my instructions and made that big batch of birria, you should have a ton of leftover consommé that wasn’t used for dipping or tortilla dipping. Do NOT throw that away! That broth is liquid gold. You can easily freeze that extra consommé in heavy-duty zip-top freezer bags or small, airtight containers. I usually freeze it in 2-cup portions because that’s perfect for starting a new batch of soup later on.

When you pull it out of the freezer, let it thaw slowly in the fridge overnight. It’ll look a bit separated, but just gently reheat it on the stovetop, give it a good stir, and it’s ready to use for dipping next time you make these Birria Enchiladas, or as a base for some amazing ramen!

Serving Suggestions for Your Birria Enchiladas

Okay, so you’ve got these gorgeous, cheesy, deeply flavored Birria Enchiladas sitting hot on the plate, and they are begging for a little color and tang to make them pop, right? While the dipping consommé is technically all you *need*, adding a couple of fresh garnishes turns this into a restaurant-worthy spread. My philosophy is always: if it’s rich, you need something acidic or cooling to balance it out. These little additions are mandatory for the full experience!

I always set out a little garnish bar—it lets everyone customize their plate, which is fun! But for me, it’s all about the cooling contrast. If you are planning on having some fun drinks on the side, you absolutely must check out the recipe for the Classic Margarita. A little margarita pairs perfectly with these spicy, savory bites!

The Essential Cooling Agents

Sometimes the chiles bring a little sneaky heat, so you always want something cool ready to tame it. You can’t go wrong with these three classics:

• Mexican Crema or Sour Cream: A drizzle of Mexican crema is my go-to. It’s thinner and a little less tangy than standard American sour cream, so it coats the enchilada perfectly without overpowering the birria flavors. If you only have sour cream, thin it out with a tiny splash of milk or water until it’s easily pourable.
• Finely Diced White Onion: You want the sharp bite of white onion here, finely diced into tiny little squares. It adds the perfect crunch and fresh onion flavor that cuts straight through the richness of the beef fat and cheese.
• Fresh Cilantro: Don’t skip this! Grab a bunch of fresh cilantro, wash it well, and roughly chop it. It adds that bright, herby freshness that is essential in Mexican cuisine. Sprinkle it liberally over the top before serving.

The Flavor Brighteners

If the crema and onions bring the cooling element, these next two ingredients bring the necessary acidity to balance everything out. Rich food craves acid—it’s just culinary science!

Lime Wedges: Seriously, this is non-negotiable. Have a bowl of fresh lime wedges right there on the table. Everyone should be squeezing at least one wedge over their hot plate right before they take that first, cheesy, consommé-dipped bite. That burst of fresh lime juice wakes up every flavor component in the birria.

Thinly Sliced Radishes: If you want to get fancy or if you want another crunch factor, thinly sliced radishes are incredible. They look pretty, they add a peppery crunch, and they also provide that fresh, cool element. Just make sure you slice them paper-thin so they don’t dominate the bite!

Serve these all up together—the hot, gooey enchiladas, the warm dipping broth, and all the cool, fresh toppings—and you’ve nailed it. It’s the perfect balance of textures and temperatures!

Frequently Asked Questions About Birria Enchiladas

I always get tons of questions about this recipe, especially since people are often intimidated by making birria from scratch first! Don’t worry, I’m happy to break down the common roadblocks. It’s totally understandable; turning that long-simmered shredded beef into a fast enchilada bake seems like it should be complicated, but it isn’t!

Can I use a slow cooker or Instant Pot for the birria meat?

Oh, absolutely! That’s one of the best time-savers, especially if you want to make these Birria Enchiladas on a weekend when you have a little more time. The difference is mostly just liquid adjustment. If you use a slow cooker on low, you’ll need about 7 to 8 hours—it works beautifully, and the meat comes out impossibly tender.

If you are using an Instant Pot or pressure cooker, you can get that beef incredibly tender in about 60 to 75 minutes under high pressure, followed by a natural pressure release for 15 minutes. Just make sure you still strain that liquid thoroughly to create the best consommé possible for dipping later on! Some of you might be pairing these with a fun drink—if you’re looking for cocktail ideas, I’ve got a fantastic recipe for the Ultimate Long Island Iced Tea!

How spicy are these Birria Enchiladas, really?

That’s a great question, and it all depends on your chilies! In this recipe, we rely on Guajillo and Ancho chilies, which are fantastic for deep color and smoky fruitiness, but they are both very mild on the heat scale. So, generally speaking, these Birria Enchiladas are flavorful, rich, and smoky, but *not* truly spicy.

If you like heat, you have a couple of options! You can always add a couple of dried Arbol chilies along with your Anchos and Guajillos when you are simmering the meat. Those will definitely bring the fire! Alternatively, you can skip adding them to the main pot and just add some fresh jalapeño or serrano slices to the consommé right before serving. That way, anyone who doesn’t like the heat can skip the spicy broth!

What should I do if my shredded beef is too dry?

This happens if you cooked the meat down a bit too long, or maybe you skimmed off too much of the fat. Don’t panic about your dinner! Look at that glorious consommé you set aside. Before you start dipping your tortillas, take just a ladle or two of that hot consommé and mix it directly into your shredded beef pile. It will instantly rehydrate the fibers and make it feel juicy and luscious again. You want the shredded beef to be moist enough that the tortillas soak up some of that liquid during the assembly process, which prevents dryness after baking!

Can I use pre-made jarred birria instead of making it from scratch?

I totally get the need for shortcuts—especially when you are short on time! Yes, you can absolutely use jarred or store-bought shredded birria meat if you find a really high-quality brand. If you do this, you miss out on making your own, top-tier consommé, which is a shame because the broth is half the fun!

If you use jarred meat, I strongly recommend you make the rest of the steps exactly as written: soften the tortillas, dip them heavily in that reserved consommé (you might need to make a quick, simple broth yourself using a good quality bouillon cube and some chili powder if the store-bought stuff didn’t come with much), and bake them up. The cheesy, saucy roll-up will still be delicious, but that deep, complex flavor from homemade chilies really makes these Birria Enchiladas shine!

Nutritional Estimate for Birria Enchiladas

Now, I have to chat with you about calories for a second. Because we are dealing with rich beef chuck roast, decadent cheese, and oil for dipping the tortillas, these aren’t exactly a ‘diet’ food, but hey, we have to live a little! I always say, if you are going to indulge, indulge in something spectacularly flavorful like these Birria Enchiladas, right? But seriously, knowing what you’re working with helps!

The numbers below are just an estimate—since every brand of cheese and cut of beef is slightly different—but this gives you a great general idea of what you are looking at for one single, glorious enchilada. Remember, this estimate is based on one enchilada, not the whole plate you’re probably going to eat!

Here’s the breakdown based on the recipe above. Take a look and plan your day accordingly. No regrets here, folks!

• Serving Size: 1 enchilada
• Calories: 380
• Fat: 20g (Note: This includes some of that yummy, rich fat from the slow-cooked beef!)
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 90mg
• Carbohydrates: 25g
• Fiber: 3g
• Sugar: 3g (Mostly natural sugars from the chilies and onions!)
• Protein: 28g (That beef really packs a punch!)
• Sodium: 550mg

Just a little disclaimer: Since we are cooking this entirely from scratch using whole ingredients and then baking it, these numbers are a pretty accurate theoretical estimate based on standard measurements. Once you start adding extra queso fresco or maybe you use less oil when softening the tortillas, those numbers might shift a tiny bit. But enjoy them—they are worth every single calorie in my book!

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