I love this recipe because it brings together the deep, smoky richness of traditional birria with the cheesy, saucy goodness of enchiladas. The slow-cooked meat is fall-apart tender, infused with chiles and spices, while the enchilada sauce ties everything together with warmth and flavor. I find this dish perfect for weekends when I want something truly comforting yet elegant enough for guests. The leftovers also taste even better the next day, making it a great make-ahead meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 lbs beef chuck roast (or short ribs, lamb, or goat) 6 dried guajillo chiles 4 dried ancho chiles 1 large white onion 6 garlic cloves 2 bay leaves 1 cinnamon stick 3 whole cloves 1 tsp Mexican oregano 1 tsp cumin seeds (or ground cumin) 4 cups beef broth 16 corn tortillas 2 cups enchilada sauce (homemade, store-bought, or birria consomé) 2 cups shredded Oaxaca or Monterey Jack cheese ½ cup crumbled Cotija cheese Fresh cilantro, for garnish
Directions
I start by removing the stems and seeds from the guajillo and ancho chiles. I toast them lightly in a dry skillet until fragrant, then soak them in hot water for about 15 minutes until softened.
Once softened, I blend the chiles with garlic, onion, cinnamon stick, cloves, cumin, oregano, and a portion of the beef broth until smooth.
I season the beef with salt and pepper, then sear it in a large Dutch oven until browned on all sides.
I pour the blended chile sauce over the beef, add bay leaves, and cover with the remaining broth. Then I reduce the heat to low and let it simmer gently for 2½ to 3 hours, until the beef is tender and shreds easily.
When the meat is done, I remove it from the pot and shred it using two forks. I strain the cooking liquid and reserve it to use as part of the sauce.
I warm the corn tortillas in a dry skillet or on a griddle until soft and pliable.
I fill each tortilla with a spoonful of shredded birria, roll it tightly, and place it seam-side down in a greased baking dish.
I pour enchilada sauce—or some of the birria consomé—over the rolled tortillas, making sure they’re evenly coated. Then I sprinkle shredded cheese generously on top.
I bake the dish at 375°F (190°C) for 15–20 minutes, until the cheese is melted and bubbly.
Once out of the oven, I top the enchiladas with crumbled Cotija cheese and fresh cilantro before serving.
Servings and Timing
This recipe makes 6–8 servings. Prep time is 30 minutes, cook time is 3 hours and 30 minutes, and total time is 4 hours.
Variations
Sometimes I make these enchiladas with lamb or goat instead of beef for a more traditional birria flavor. When I want extra spice, I add a dried chipotle or pasilla chile to the sauce. I also like to dip the tortillas briefly in the birria consomé before filling them—it gives them a beautiful red color and adds even more flavor. For a cheesy twist, I mix Oaxaca and Monterey Jack cheeses for the perfect melt. If I’m short on time, I use leftover birria from another meal and assemble the enchiladas quickly for a next-day dinner.
Storage/Reheating
I store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. When reheating, I cover them with foil and bake at 350°F (175°C) for about 15 minutes until heated through. They can also be microwaved, though the oven keeps the texture better. For longer storage, I freeze them before baking for up to 2 months, then thaw overnight in the refrigerator before baking as directed.
FAQs
Can I make these enchiladas with leftover birria?
Yes, I often make them the next day with leftover birria and sauce—it saves time and tastes even better.
Do I have to use beef?
No, I’ve made them with lamb, goat, and even shredded chicken; all work beautifully.
Can I use store-bought enchilada sauce?
Yes, I use store-bought when I’m short on time, but homemade or birria consomé gives the richest flavor.
How spicy are these enchiladas?
They’re medium in heat, but I can adjust the spice by adding or omitting chiles depending on my preference.
Can I make these ahead of time?
Yes, I assemble the enchiladas up to a day ahead, refrigerate them, and bake just before serving.
What cheese works best?
I love Oaxaca for its melt and Monterey Jack for its creaminess; both give a perfect cheesy topping.
How do I keep the tortillas from tearing?
I always warm them first or dip them briefly in warm sauce to make them pliable before rolling.
Can I make this recipe gluten-free?
Yes, as long as I use 100% corn tortillas and check that my enchilada sauce and broth are gluten-free.
Can I cook the birria in an Instant Pot?
Yes, I cook the beef and sauce together for about 1 hour on high pressure, then shred and continue with the recipe.
What should I serve with birria enchiladas?
I love serving them with Mexican rice, refried beans, or a fresh side salad for a complete meal.
Conclusion
I love these Birria Enchiladas for their tender, flavorful meat, rich sauce, and gooey cheese topping. They take the deep, soulful flavors of birria and transform them into a cozy, cheesy comfort dish that’s perfect for any occasion. Whether I’m cooking for family or planning ahead for meal prep, these enchiladas never fail to impress and satisfy every craving for bold, Mexican-inspired flavor.
Tender birria-style beef wrapped in warm corn tortillas, covered with rich enchilada sauce, and topped with melted cheese and fresh cilantro. These Birria Enchiladas combine the depth of slow-cooked birria with the comfort of classic enchiladas for an irresistible Mexican-inspired meal.
Ingredients
3 lbs beef chuck roast (or short ribs, lamb, or goat)
6 dried guajillo chiles
4 dried ancho chiles
1 large white onion
6 garlic cloves
2 bay leaves
1 cinnamon stick
3 whole cloves
1 tsp Mexican oregano
1 tsp cumin seeds (or ground cumin)
4 cups beef broth
16 corn tortillas
2 cups enchilada sauce (homemade, store-bought, or birria consomé)
2 cups shredded Oaxaca or Monterey Jack cheese
1/2 cup crumbled Cotija cheese
Fresh cilantro, for garnish
Instructions
Remove stems and seeds from guajillo and ancho chiles. Toast lightly in a dry skillet until fragrant, then soak in hot water for 15 minutes until softened.
Blend soaked chiles with garlic, onion, cinnamon stick, cloves, cumin, oregano, and 1 cup of beef broth until smooth.
Season beef with salt and pepper, then sear in a large Dutch oven until browned on all sides.
Pour the chile sauce over the beef, add bay leaves, and cover with the remaining broth. Simmer on low heat for 2 1/2 to 3 hours until the beef is tender and shreds easily.
Remove beef and shred with two forks. Strain and reserve the cooking liquid (consomé) for the sauce.
Preheat oven to 375°F (190°C). Warm corn tortillas in a skillet until soft.
Fill each tortilla with shredded birria, roll tightly, and place seam-side down in a greased baking dish.
Pour enchilada sauce or birria consomé over the rolled tortillas, ensuring they are evenly coated. Sprinkle with shredded cheese.
Bake for 15–20 minutes until the cheese is melted and bubbly.
Top with crumbled Cotija cheese and fresh cilantro before serving.
Notes
Use leftover birria for a quicker version of this recipe.
Dip tortillas briefly in the birria consomé before rolling for added flavor and color.
Adjust heat by adding or omitting dried chiles or including chipotle for smokiness.
Use Oaxaca and Monterey Jack cheese for a perfect melt, or add a sprinkle of cheddar for sharpness.
To make gluten-free, use corn tortillas and ensure sauce and broth are gluten-free.
