If you are craving a soul-warming Mexican dish that perfectly blends rich, tender meat with ooey-gooey cheese and bold flavors, this Birria Enchiladas Recipe is about to become your new favorite. Imagine corn tortillas steeped in flavorful birria consommé, filled with succulent shredded beef or lamb, then baked until bubbly and irresistible. This recipe takes the comfort of traditional birria and transforms it into an enchilada experience that’s simply unforgettable. Whether for a festive gathering or a cozy night in, these enchiladas deliver a deliciously satisfying meal every single time.
Ingredients You’ll Need
Each ingredient in this Birria Enchiladas Recipe plays a crucial role, from adding depth and richness to introducing fresh, bright notes. These simple yet essential components come together to create layers of texture and flavor in every bite.
- 2 cups cooked birria meat (shredded, beef or lamb): The star protein that brings tender, spiced goodness to the dish.
- 12 corn tortillas: Soft, pliable carriers for the filling that soak up the consommé beautifully.
- 1 1/2 cups birria consommé (reserved broth): This deeply flavorful broth imbues the tortillas with moisture and intense taste.
- 1 cup shredded Oaxaca or mozzarella cheese: Melts perfectly to create gooey, cheesy layers.
- 1/2 cup chopped white onion: Adds sharpness and a bit of crunch to contrast the richness.
- 1/4 cup chopped fresh cilantro: Brings a refreshing herbal brightness to every bite.
- 1 tablespoon oil (for pan frying): Essential for gently warming the tortillas without drying them out.
- Lime wedges for serving: To squeeze over the finished enchiladas for a zesty pop.
How to Make Birria Enchiladas Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 375°F, so it’s ready when your enchiladas are assembled. Lightly grease a baking dish to prevent sticking and help with even cooking. This simple step ensures your enchiladas bake to bubbly perfection.
Step 2: Soften and Warm the Tortillas
Heat a skillet over medium heat and lightly brush each corn tortilla with oil to make them flexible and golden. Then, dip each tortilla in the warm birria consommé to soak up that flavorful broth. Place the soaked tortilla in the skillet for 10 to 15 seconds on each side until softened and easy to work with. This technique is key for tortillas that won’t crack when rolled.
Step 3: Fill and Roll the Enchiladas
Place a generous amount of shredded birria meat in each tortilla. Add a pinch of cheese, some chopped onion, and cilantro on top before rolling it tightly. Place each rolled tortilla seam-side down in the baking dish in neat rows. Your enchiladas are starting to look irresistible already.
Step 4: Add Consommé and Bake
Pour about 1 cup of the birria consommé evenly over the enchiladas, allowing the broth to soak into the layers. Sprinkle the remaining cheese on top. Cover the dish with foil and bake for 15 minutes to meld the flavors. Then uncover and bake for another 10 minutes for a perfectly melted and bubbly finish.
Step 5: Garnish and Serve Hot
Remove the enchiladas from the oven and garnish with extra chopped onion and cilantro for freshness. Serve hot with lime wedges on the side so everyone can add a bright, citrusy kick that balances the savory, cheesy filling beautifully.
How to Serve Birria Enchiladas Recipe
Garnishes
Great garnishes add texture and freshness to the dish. Aside from the chopped onion and cilantro sprinkled on top, consider a dollop of Mexican crema or a sprinkle of cotija cheese for extra creaminess and tang. Thinly sliced radishes add a crisp bite that contrasts perfectly with the soft, cheesy enchiladas.
Side Dishes
This Birria Enchiladas Recipe pairs wonderfully with classic Mexican sides like refried beans, Mexican rice, or a simple avocado salad. These sides help round out the meal with complementary flavors and textures. A crisp green salad with lime vinaigrette also brightens the plate and balances the richness of the enchiladas.
Creative Ways to Present
For a festive touch, serve the enchiladas on a colorful platter and surround them with fresh garnishes such as sliced jalapeños, pickled onions, and lime wedges. You can also offer small bowls of birria consommé for dipping, turning each bite into a fun dunking experience. For parties, set up a build-your-own enchilada bar using the components of this recipe for a truly interactive meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal just as delicious. Reheat gently to preserve the texture and freshness of the garnishes.
Freezing
This recipe freezes well, making it perfect for meal prep. Place individually wrapped enchiladas or the whole dish in a freezer-safe container. Freeze for up to 2 months. When ready, thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
Reheat leftover or thawed enchiladas in a preheated oven at 350°F, covered with foil, for about 15 minutes or until warmed through. This keeps the cheese melty and prevents the tortillas from drying out. You can also reheat individual portions in the microwave, though the oven method retains the best taste and texture.
FAQs
Can I use flour tortillas instead of corn for this Birria Enchiladas Recipe?
Absolutely! Flour tortillas offer a softer, more pliable option and work well if you prefer them. Just ensure you follow the same soaking process for best results.
Is there a way to make these enchiladas spicier?
Definitely! You can mix in some adobo sauce or diced jalapeños with the birria meat before filling the tortillas to add some heat. Adjust the spice level to your liking.
Can I use store-bought birria meat and consommé?
Yes, using prepared birria meat and consommé can save time and still deliver great flavor. Just ensure the consommé is warm for soaking the tortillas, and warm the meat before assembling.
How can I make this dish gluten-free?
Simply choose gluten-free corn tortillas (or gluten-free flour tortillas if preferred) and verify that your birria consommé and meat ingredients are free from gluten-containing additives.
What cheese works best if I can’t find Oaxaca cheese?
Mozzarella cheese is a fantastic substitute for Oaxaca cheese because of its mild flavor and excellent melting qualities, making it perfect for this recipe.
Final Thoughts
If you’ve been searching for a show-stopping recipe that packs big flavors and cozy vibes, look no further than this Birria Enchiladas Recipe. Its combination of tender birria meat, melty cheese, and aromatic toppings creates magical layers of deliciousness that everyone will love. Give it a try and watch it become a beloved staple in your meal rotation.
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Birria Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
Delicious Birria Enchiladas featuring tender shredded beef or lamb, dipped in rich birria consommé, rolled in corn tortillas, baked with cheese, onions, and cilantro for a comforting Mexican main dish perfect for any meal.
Ingredients
Birria Filling
- 2 cups cooked birria meat (shredded, beef or lamb)
- 1/2 cup chopped white onion
- 1/4 cup chopped fresh cilantro
- 1 cup shredded Oaxaca or mozzarella cheese
Enchiladas
- 12 corn tortillas
- 1 1/2 cups birria consommé (reserved broth)
- 1 tablespoon oil (for pan frying)
- Lime wedges for serving
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish to prevent the enchiladas from sticking during baking.
- Soften Tortillas: Heat a skillet over medium heat and lightly brush each corn tortilla with oil. One at a time, dip tortillas into the warm birria consommé to coat thoroughly, then immediately place in the hot skillet for 10–15 seconds per side until softened and pliable. This process ensures the tortillas absorb flavor and become flexible for rolling.
- Fill and Roll Tortillas: Lay each softened tortilla flat, then add a generous amount of shredded birria meat, a pinch of shredded cheese, chopped onion, and cilantro. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this step until all tortillas are filled and secured in the dish.
- Add Consommé and Cheese: Pour approximately 1 cup of the birria consommé evenly over the assembled enchiladas. Sprinkle additional shredded cheese on top to enhance meltiness and flavor during baking.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. This step melts the cheese inside and infuses the enchiladas with moisture from the consommé.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted, bubbly, and lightly browned, creating a delicious crust.
- Garnish and Serve: Once baked, garnish with extra chopped onion and fresh cilantro. Serve hot with lime wedges on the side to squeeze over the enchiladas, adding brightness and acidity to balance the rich flavors.
Notes
- Birria meat and consommé can be made ahead and stored in the refrigerator for up to 3 days.
- For a spicier variation, add some adobo sauce or diced jalapeños to the birria meat before rolling.
- Flour tortillas can be used instead of corn if preferred, though corn tortillas keep the dish more traditional and gluten-free.
- Leftover enchiladas can be reheated with a splash of consommé in the oven to maintain moisture.
