Introduction
Few dishes can bring comfort, boldness, and celebration together quite like Birria Enchiladas. At first glance, it may seem like just another baked Mexican dish, but in reality, this recipe represents centuries of culinary tradition, a celebration of flavors, and the perfect fusion between two Mexican icons: birria and enchiladas.
Birria, a slow-cooked, chile-braised meat stew, originated in the Mexican state of Jalisco. Traditionally served during festivals, weddings, and family gatherings, it was originally made with goat meat. Over time, adaptations made it accessible for modern kitchens, most commonly prepared with beef. With its deep red chile sauce, smoky undertones, and fall-apart tender meat, birria quickly became one of the most beloved dishes across the world.
Enchiladas, on the other hand, are an everyday Mexican comfort food—corn tortillas rolled with a savory filling, bathed in sauce, and baked until bubbly. By combining the rich, juicy birria meat with the cheesy, saucy layers of enchiladas, you get a dish that feels luxurious enough for a celebration but practical enough for a satisfying family dinner.
This guide will not only walk you through the full step-by-step process of making birria enchiladas but also provide expert tips, variations, serving ideas, storage methods, and answers to the most frequently asked questions. Whether you’re an experienced cook or making enchiladas for the first time, this recipe ensures success.
What Are Birria Enchiladas?
At their core, birria enchiladas are corn tortillas dipped in a rich birria chile sauce, stuffed with shredded meat, sprinkled with cheese, rolled up, sauced again, and baked until golden and bubbly.
The uniqueness comes from the birria sauce itself. Unlike typical enchilada sauces made with just dried chiles and tomatoes, birria sauce has layers of flavor thanks to spices like cinnamon, cloves, bay leaves, and apple cider vinegar. These ingredients provide warmth, tang, and depth that set birria apart.
Birria enchiladas combine:
- Tender meat: Traditionally beef, but chicken, lamb, or even vegetarian substitutes work.
- Red chile sauce: Earthy, smoky, mildly spicy.
- Corn tortillas: Sturdy and flavorful enough to hold everything together.
- Cheese: Melty Oaxaca or mozzarella inside, topped with cotija for tang.
- Baked goodness: A hot oven transforms the dish into a bubbling masterpiece.
It’s indulgent, festive, and deeply satisfying—making it a top choice for family gatherings, dinner parties, or even casual weeknight comfort food.
Ingredients for Birria Enchiladas
The following ingredients will serve 6 people (about 12 enchiladas). Adjust according to your crowd size.
For the Birria Meat and Sauce:
- 3 pounds beef chuck roast (or short ribs for extra richness)
- 5 dried guajillo chiles (seeds and stems removed)
- 3 dried ancho chiles (seeds and stems removed)
- 2 dried pasilla chiles (optional, for depth)
- 2 medium tomatoes (roughly chopped)
- 1 large white onion (halved)
- 6 garlic cloves (peeled)
- 2 bay leaves
- 4 whole cloves
- 1 cinnamon stick (or ½ teaspoon ground cinnamon)
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional, for extra depth)
- 2 tablespoons apple cider vinegar
- 6 cups water or beef broth (enough to cover meat)
- Salt and black pepper, to taste
For the Enchiladas:
- 12 corn tortillas (6-inch, preferably fresh and pliable)
- 2 cups Oaxaca cheese (shredded) or mozzarella if not available
- ½ cup cotija cheese (for garnish)
- ¼ cup fresh cilantro (chopped, for garnish)
- 2 tablespoons vegetable oil (for frying tortillas)
- Lime wedges and crema, for serving
Step-by-Step Instructions
Step 1: Prepare the Birria Meat
- In a large pot or Dutch oven, place the beef chuck roast.
- Add halved onion, garlic cloves, guajillo, ancho, and pasilla chiles, tomatoes, bay leaves, cloves, cinnamon stick, oregano, cumin, and smoked paprika.
- Pour in enough water or beef broth to cover everything.
- Bring to a gentle simmer, then reduce the heat. Cover and cook for 2.5 to 3 hours, or until the beef is fork-tender.
Tip: For convenience, you can also prepare the meat in a slow cooker (8 hours on low) or Instant Pot (about 60 minutes on high pressure).
Step 2: Blend the Sauce
- Once the beef is tender, carefully remove the chiles, onion, garlic, and tomatoes.
- Transfer to a blender with 1 cup of the cooking broth.
- Add apple cider vinegar and a pinch of salt. Blend until smooth.
- Strain through a fine-mesh sieve to remove any solids.
- Return sauce to the pot and simmer for 10 minutes to thicken.
Step 3: Shred the Beef
- Remove the beef from the pot and shred using two forks.
- Discard excess fat or tough bits.
- Add some of the birria sauce to the shredded meat and mix until coated.
Step 4: Prepare the Tortillas
- Heat oil in a skillet.
- Lightly fry each corn tortilla for 10–15 seconds per side (just enough to make pliable, not crispy).
- Immediately dip each tortilla into the warm birria sauce.
Step 5: Fill and Roll the Enchiladas
- Lay each dipped tortilla flat on a plate.
- Add 2 tablespoons shredded birria meat and a sprinkle of Oaxaca cheese.
- Roll tightly and place seam-side down in a greased baking dish.
Step 6: Bake
- Preheat oven to 375°F (190°C).
- Pour remaining birria sauce over the rolled tortillas.
- Top generously with more cheese.
- Bake uncovered for 15–20 minutes, until cheese is melted and golden.
Step 7: Garnish and Serve
- Remove from oven.
- Sprinkle with cotija cheese and chopped cilantro.
- Serve hot with lime wedges and crema on the side.
Expert Tips for the Best Birria Enchiladas
- Always fry the tortillas lightly. This prevents tearing and adds flavor.
- Cheese matters. Oaxaca or mozzarella inside, cotija for topping.
- Use broth sparingly. Too much liquid in the filling makes tortillas soggy.
- Make ahead for flavor. Birria meat tastes even better the next day.
- Serve with consommé. Use leftover broth as a dipping sauce for extra indulgence.
Serving Suggestions
Birria enchiladas are hearty enough to stand on their own, but pairing them with classic Mexican sides takes the meal to the next level:
- Mexican Rice: Fluffy, tomato-based rice balances the richness.
- Refried Beans: Creamy beans add protein and texture contrast.
- Avocado Salad: Freshness cuts through the heavy sauce.
- Pickled Red Onions: Bright, tangy topping.
- Drinks: Agua fresca, horchata, or a chilled cerveza.
Storage and Reheating Guide
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a covered dish for up to 2 months. Thaw overnight before reheating.
- Reheating: Cover with foil and bake at 350°F until warmed through, or microwave single portions.
Variations of Birria Enchiladas
- Chicken Birria Enchiladas: Use boneless chicken thighs instead of beef.
- Vegetarian Birria Enchiladas: Substitute mushrooms or jackfruit.
- Cheese Lover’s Version: Double the cheese inside and out.
- Low-Carb Option: Swap corn tortillas for almond flour tortillas.
- Party-Style Casserole: Layer tortillas like lasagna instead of rolling.
Nutritional Information (per serving, 2 enchiladas)
- Calories: ~520
- Protein: 32g
- Fat: 28g
- Carbohydrates: 34g
- Fiber: 5g
- Sodium: 680mg
(Note: Values vary based on ingredients and portion size.)
Common Mistakes to Avoid
- Skipping tortilla fry step: Leads to tearing.
- Overfilling tortillas: Causes messy, broken enchiladas.
- Not straining the sauce: Leaves bitter, gritty texture.
- Using flour tortillas: They get soggy; corn is best.
- Forgetting fresh garnishes: Cilantro, lime, and cotija balance richness.
Frequently Asked Questions
1. Can I make birria enchiladas ahead of time?
Yes! Assemble enchiladas up to a day in advance, cover, and refrigerate. Bake when ready.
2. Can I use chicken instead of beef?
Absolutely. Chicken thighs work well in the same sauce.
3. How can I make them less spicy?
Use fewer dried chiles or only guajillos, which are milder.
4. Do I have to fry the tortillas?
It’s highly recommended, but you can warm them in a skillet instead.
5. What’s the best cheese to use?
Oaxaca for authenticity, mozzarella as a substitute, cotija for topping.
6. Can I make this in a slow cooker?
Yes, cook the meat for 8 hours on low, then proceed with the recipe.
7. Are birria enchiladas freezer-friendly?
Yes, they freeze well for up to 2 months.
8. Can I make this gluten-free?
Yes, just ensure your corn tortillas are certified gluten-free.
9. How do I prevent soggy enchiladas?
Lightly fry tortillas and avoid over-saucing.
10. Can I serve with consommé?
Yes! The birria broth makes an amazing dipping sauce.
More Mexican-Inspired Recipes You’ll Love
- [Taco Bake Casserole] – a crowd-pleasing weeknight dinner.
- [Buffalo Chicken Lasagna] – a spicy, cheesy twist on classic lasagna.
- [Crockpot Pozole Rojo] – rich, hominy-based stew with pork and chiles.
- [Quesabirria Tacos] – cheesy tacos dipped in birria consommé.
- [Creamy Turkey Noodle Soup] – comfort food for cold days.
Conclusion
Birria enchiladas are more than just dinner—they’re a celebration of tradition, creativity, and flavor. From the smoky red chile sauce to the bubbling cheese topping, every bite tells a story of Mexican heritage while giving you the freedom to customize and adapt it to your kitchen.
Whether you’re serving it on a casual Tuesday or as the centerpiece for a family gathering, this dish promises to impress. Take your time with the steps, savor the aromas, and don’t be afraid to make it your own with variations and garnishes
