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.
