Do Share Recipe

Birria Enchiladas recipe: An Unforgettable Enchilada Experience

When I first decided to combine two of my favorite dishes—slow-cooked birria and cheesy enchiladas—I knew it had to be special.

The aroma of the simmering chilies and spices filled my kitchen, reminding me of the cozy feeling I get when making my go-to Delicious Rotisserie Chicken Breast Recipe.

This isn’t just another meal; it’s a celebration of deep, complex flavors wrapped in a warm tortilla and baked to perfection. The result was so incredible that it has become a staple for family gatherings and special occasions.

Gather Your Ingredients for Flavorful Birria

For the best results, using fresh, high-quality ingredients is key. Here’s what you’ll need to create that signature birria flavor.

For the Birria:

2 ½ pounds beef chuck roast – This cut becomes incredibly tender when slow-cooked, making it perfect for shredding.
2 tablespoons oil – A neutral oil like canola or vegetable works best for searing the meat.
2 dried guajillo chilies, stemmed and seeded – These provide a mild, sweet heat and a beautiful red color to the sauce.
2 dried ancho chilies, stemmed and seeded – Ancho chilies add a deep, smoky, and slightly fruity flavor.
1 chipotle pepper in adobo sauce – This brings a distinct smokiness and a welcome kick of heat.
1 small onion, chopped – Forms the aromatic base of the sauce.
4 garlic cloves – Fresh garlic is a must for a robust, savory flavor.
1 teaspoon cumin – Adds an earthy, warm spice that is essential in Mexican cuisine.
½ teaspoon ground cinnamon – A pinch of cinnamon adds a subtle warmth that balances the chilies.
½ teaspoon ground cloves – Cloves contribute a unique, pungent sweetness to the sauce.
1 teaspoon dried oregano – Preferably Mexican oregano for its authentic, peppery notes.
2 bay leaves – Infuses the broth with a subtle herbal background note.
2 ½ cups beef broth – Use a low-sodium broth to better control the saltiness of the final dish.
Salt, to taste – Season as you go for the best flavor development.

For the Enchiladas:

12 corn tortillas – Corn tortillas hold up better to the sauce than flour and offer a more traditional taste.
2 cups shredded Oaxaca or mozzarella cheese – Grate your own cheese from a block for the best melt and flavor.
½ cup diced onion (optional) – Adds a bit of sharp, fresh flavor inside the enchiladas.
Fresh cilantro, chopped (for garnish) – Brings a bright, herbaceous finish to the rich dish.
Lime wedges, for serving – A squeeze of fresh lime cuts through the richness and brightens all the flavors.

Note: The ingredient quantities provided will yield approximately 12 enchiladas, serving 4-6 people.

Creative Variations to Try

One of the best things about this recipe is how easily you can adapt it. These are a few variations to customize your enchiladas for different tastes and dietary needs, making them some of the most versatile dinner recipes you can have.

Switch Up the Meat: While beef chuck roast is classic, you can also use lamb shoulder for a more traditional flavor or even shredded chicken thighs for a lighter version.
Dairy-Free Option: Substitute the Oaxaca cheese with your favorite dairy-free shredded cheese blend. Look for one that melts well.
Adjust the Spice Level: For a milder sauce, omit the chipotle pepper. If you want more heat, add an extra chipotle pepper or a pinch of cayenne pepper to the spice blend.
Flavor Boosters: Add a tablespoon of tomato paste to the blender for a richer sauce, or stir in a small amount of dark chocolate or peanut butter to add depth and complexity.

Timing For Make the Recipe

Planning ahead is key for this recipe, as the slow-cooking process is what makes the meat so tender.

Prep Time: 30 minutes
Cooking Time: 3 hours
Total Time: 3 hours 30 minutes

Equipment You’ll Need:

Large Pot or Dutch Oven: Essential for searing the meat and simmering the birria to tender perfection.
Blender: A high-powered blender is needed to create a smooth, velvety chili sauce.
Skillet: Used for toasting the dried chilies and warming the tortillas before assembling.
9×13-inch Baking Dish: The perfect size for arranging and baking the 12 enchiladas.
Tongs: Useful for flipping the meat during searing and handling the hot tortillas.

How to Make Birria Enchiladas

This recipe involves a few key stages, from preparing the rich birria to assembling and baking the enchiladas. Breaking it down into steps makes the process simple and enjoyable. The reward is a deeply flavorful and satisfying dish that is well worth the effort.

Step 1: Prepare the Rich Birria Meat

First, toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 30 seconds per side until they become fragrant. Be careful not to burn them. Transfer the toasted chilies to a bowl, cover them with hot water, and let them soak for about 10 minutes to soften.

Meanwhile, season the beef generously with salt. Heat the oil in your Dutch oven over medium-high heat and sear the beef on all sides until a deep brown crust forms. Remove the meat and set it aside.

Step 2: Create the Flavorful Chili Sauce

Drain the softened chilies and add them to a blender. Also add the chipotle pepper, chopped onion, garlic cloves, cumin, cinnamon, cloves, oregano, and one cup of the beef broth.

Blend everything on high speed until the mixture is completely smooth. This vibrant red sauce is the heart of the birria’s flavor, so ensure it is well-blended.

Step 3: Slow-Cook the Birria

Return the seared beef to the Dutch oven. Pour the blended chili sauce over the meat, then add the remaining beef broth and the bay leaves. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 2.5 to 3 hours.

The meat is ready when it is fork-tender and falls apart easily. Once cooked, remove the meat from the pot and shred it using two forks. Reserve the remaining cooking liquid, also known as the consommé.

Step 4: Assemble Your Enchiladas

Preheat your oven to 375°F (190°C). Prepare the tortillas by lightly dipping each one into the warm birria consommé. This step is crucial as it softens the tortillas and infuses them with flavor. Warm each dipped tortilla on a hot skillet for a few seconds per side.

Spoon a generous amount of the shredded birria meat onto each tortilla, add a sprinkle of cheese and some diced onion if you’re using it, then roll them up and place them seam-side down in your baking dish.

Step 5: Bake to Golden Perfection

Once all the enchiladas are arranged in the baking dish, pour a little more of the reserved consommé over the top. This keeps them moist and adds more flavor. Sprinkle the remaining shredded cheese generously over all the enchiladas.

Bake them uncovered for 15-20 minutes, or until the cheese is completely melted, bubbly, and just beginning to turn golden brown at the edges.

Additional Tips for Making this Recipe Better

After making this recipe a few times, I’ve picked up a few tricks that really elevate the final dish.

I find that searing the meat properly is non-negotiable. Don’t rush this step; a deep, dark crust on the beef translates to a much richer flavor in the final consommé.
To get an extra smooth sauce, I like to strain the blended chili mixture through a fine-mesh sieve before adding it to the pot. This removes any leftover chili skins or seeds.
Don’t be shy when dipping the tortillas in the consommé. A good coating prevents them from cracking and ensures every bite is packed with that signature birria taste.
For an even cheesier experience, I mix a little bit of cotija cheese with the Oaxaca. It adds a salty, tangy flavor that complements the rich meat perfectly.

How to Serve Birria Enchiladas

Presentation can turn a great meal into an amazing one. These enchiladas are delicious on their own but become a true feast with the right accompaniments.

Serve immediately while the cheese is still hot and gooey. Garnish with a generous sprinkle of fresh cilantro and finely diced white onion for a fresh crunch.
Offer lime wedges on the side. A fresh squeeze of lime juice cuts through the richness of the meat and cheese, brightening the overall flavor.
Pair the enchiladas with classic sides like Mexican rice, refried beans, or a simple avocado salad.
For a complete meal that feels as comforting as a Smash Dumpling Tacos Recipe, serve a small cup of the leftover birria consommé on the side for dipping.

Nutritional Information

Here is an approximate nutritional breakdown per enchilada.

Calories: 320
Protein: 22g
Carbohydrates: 18g
Fat: 18g

How to Store Birria Enchiladas

Leftovers are fantastic, as the flavors have even more time to meld together.

Refrigerating: Store any leftover enchiladas in an airtight container in the refrigerator for up to 4 days. The sauce will keep them moist and flavorful.
Freezing: You can freeze the enchiladas either before or after baking. For unbaked enchiladas, assemble them in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Bake from frozen, adding about 15-20 minutes to the baking time.
Reheating: Reheat refrigerated enchiladas in the oven at 350°F (175°C) until warmed through, which usually takes about 15-20 minutes. You can also reheat individual portions in the microwave.

Why You’ll Love This Recipe

There are so many reasons this dish will become a new favorite in your home.

Incredible Depth of Flavor: The combination of dried chilies, warm spices, and slow-cooked beef creates a rich, complex taste that is truly unforgettable.
Perfect for Any Occasion: These enchiladas are impressive enough for a special dinner party but comforting enough for a cozy night in.
Great for Meal Prep: The birria meat can be made a day or two in advance, making assembly quick and easy when you’re ready to eat.
Crowd-Pleasing Dish: The blend of tender meat, savory sauce, and melted cheese is a combination that appeals to almost everyone.

Common Mistakes to Avoid for Better Results

Avoid these common pitfalls to ensure your birria enchiladas turn out perfectly every time.

Burning the Chilies: Toasting the dried chilies awakens their flavor, but they can burn in seconds. Keep a close eye on them and remove them from the heat as soon as they become fragrant to avoid a bitter taste.
Under-cooking the Meat: Patience is key. If the beef isn’t falling apart, it needs more time. Rushing the slow-cooking process will result in tough, chewy meat.
Skipping the Tortilla Dip: Dipping the tortillas in the consommé is a vital step. It not only adds flavor but also makes them pliable and prevents them from breaking when you roll them.
Using Pre-Shredded Cheese: Packaged shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grating your own cheese from a block will give you that glorious, gooey cheese pull.

Ben Carraoli