Irresistible Birria Enchiladas: Melted Cheese Meets Bold Birria Flavor

If you love Birria Enchiladas, you’re in for a treat. This recipe blends the deep, savory flavors of birria—traditionally a slow-simmered, chile-rich meat stew—with the cheesy, saucy joy of enchiladas. In just a few hours (with some passive time), you’ll have a plate of enchiladas that’s rich, comforting, and begging to be dipped into consommé.

Birria enchiladas are a clever mashup: you roll tortillas with birria meat and cheese, then bake or crisp them, and serve with the leftover birria broth (consommé) for dipping. It’s bold, indulgent, and perfect for a weekend dinner or casual gathering. The first bite gives you juicy meat, melted cheese, tender tortilla, and just enough crisp edges.

In this post you’ll find everything you need: prep times, ingredient notes, step-by-step instructions (with tips), storage advice, and fun variations. I want you to feel confident making this at home—even if you’ve never made birria before. (You’ve got this!) We’ll walk through how to make the birria meat, assemble and bake the enchiladas, and how to use the leftover broth. By the end, you’ll have a dish that’s restaurant-level but made in your own kitchen.

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: about 6–8 enchiladas (serves 4–6)
Difficulty: Medium

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What Makes These Birria Enchiladas Special?

• Bold, layered flavor: You get the deep, spicy-sweet richness of birria, plus the tang and zest of enchilada sauce—and melted cheese tying it all together.

• Dipping consommé bonus: Unlike many enchiladas, these come with the birria broth (consommé) for dipping, turning each bite into an interactive experience.

• Textural contrast: Soft tortillas and cheese melded with crispy edges (if you crisp them briefly under the broiler).

• Make-ahead convenience: Much of the work (making the birria) can be done the day before; on serving day it’s assembly + bake.

• Crowd-pleaser & versatile: Great for family dinners, parties, or meal prep. You can scale it up or adapt flavors easily.

You should try this recipe because it brings together two beloved comfort dishes—birria and enchiladas—into one satisfying plate. The special technique? You dip your tortillas in the birria broth before filling and baking, which infuses extra flavor and keeps them moist. Also, a quick broil (1–2 minutes) at the end gives you crisp edges without drying the inside. And if you use a pressure cooker or slow cooker for birria, that saves active hands-on time (just monitor seasoning).

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Ingredient Notes

Here’s a breakdown of the key ingredients, why they matter, and possible swaps or notes:

• Beef (or meat for birria)
  Usually, you use beef chuck roast, short ribs, or a mix of beef and goat/lamb if you like traditional birria. The meat must be well-marbled so it stays tender when slow-cooked.
  Substitution: You could use pork shoulder (though flavor shifts), or for a leaner version combine with some beef broth to keep moisture.

• Dried chiles & aromatics
  Dried guajillo, ancho, and/or pasilla chiles are common. These give the deep red color, smoky warmth, and mild heat. Onions, garlic, and sometimes tomato or vinegar help balance flavor.
  Tip: Toast the chiles lightly before rehydrating for better depth. If you can’t find a particular chile, you can use chipotle + guajillo or a good Mexican chile powder blend.

• Spices & herbs
  Cumin, oregano (Mexican if possible), bay leaf, black pepper, optional cinnamon or cloves. These add layers of aroma and complexity.

• Tortillas
  Corn tortillas are traditional, but some people use flour or a mix. Use fresh, pliable tortillas so they don’t tear when dipping.
  Tip: Warm tortillas just a bit to make them more flexible.

• Cheese
  A melty cheese like Oaxaca, Monterey Jack, or mozzarella works well. You want something that melts well without being oily.

• Broth / consommé
  The liquid left from cooking the birria becomes your consommé. It’s critical: you’ll use it to dip tortillas, add flavor, and moisten the enchiladas.

• Oil / fat
  Use a little neutral oil (vegetable, canola) or reserved fat from the cooked meat to soften tortillas or sauté fillings.

• Optional garnishes & toppings
  Fresh cilantro, diced onion, avocado slices, lime wedges, crema (Mexican sour cream), queso fresco. These brighten richness.

• Equipment

  • A large heavy pot, Dutch oven, or pressure cooker / slow cooker

  • Blender (for chile paste)

  • Baking dish (9×13 in or similar)

  • Broiler-safe rack or pan

  • Slotted spoon

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How To Make Birria Enchiladas

1. Cook the Birria Meat

   • Preheat your oven (if using oven method) to 300°F (150°C), or prep slow cooker / pressure cooker.

   • Rehydrate dried chiles: remove stems/seeds, toast lightly 1–2 minutes, then soak in hot water ~20 minutes until soft.

   • Blend chile sauce: in a blender, combine soaked chiles, onion, garlic, tomatoes, vinegar, some of the soaking liquid, cumin, oregano, salt, pepper. Blend until smooth.

   • Brown the meat: sear beef on all sides in your pot to develop fond (browned bits).

   • Add sauce & liquid: pour the chile sauce over meat, add beef broth or water until meat is mostly covered, slip in bay leaf, cover.

   • Slow-cook:

     • Oven method: cover and cook ~2½ to 3 hours until meat is fork-tender.

     • Slow cooker: low for 6–8 hours or high 3–4 hours.

     • Pressure cooker: high pressure ~45 minutes (plus natural release).

   • Shred meat & strain broth: remove meat, shred with forks; strain the cooking liquid (reserving consommé) and skim fat if desired.
     (Tip: save ½–1 cup fat to flavor the tortillas or enchilada pan.)

2. Prepare the Tortillas & Filling

   • Warm tortillas: wrap in damp cloth and microwave 30 seconds or heat on comal/pan to make them pliable.

   • Dip tortillas: using a slotted spoon or ladle, briefly dip each tortilla in the reserved consommé (just enough to coat). This infuses flavor and helps keep them moist.

   • Fill: place shredded birria meat and a good sprinkle of cheese in each dipped tortilla. Roll tightly and place seam-side down in your baking dish.

3. Bake / Crisp the Enchiladas

   • Preheat broiler (if crisping) or bake at 350°F (175°C).

   • Top: ladle a bit of consommé or chile sauce over the enchiladas, and more cheese on top.

   • Bake: ~15–20 minutes until heated through and cheese is melted.

   • Broil (optional crisp): 1–2 minutes under broiler to get golden, crisp edges. Watch closely to avoid burning.

   • Check doneness: cheese should be melted and slightly bubbly; edges may crisp; inside should be hot and tender.

4. Serve & Garnish

   • Use some of the consommé for dipping on the side (in small bowls).

   • Garnish with chopped cilantro, diced onion, a drizzle of crema, lime wedges, and queso fresco.

   • Serve immediately while hot and cheesy.

Tips within steps:

• When dipping tortillas, don’t oversoak—they tear easily.

• Use a slotted spoon so tortillas don’t get too soggy.

• If pan looks dry, add a little consommé before baking.

• Keep an eye during broiling—edges go from crisp to burnt quickly.

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Storage Options

Room Temperature

• For a short period (1–2 hours), you can leave assembled enchiladas out (covered) before serving. Don’t leave longer due to food safety risk.

Refrigeration

• Cool to room temperature, then store in an airtight container.

• The consommé and enchiladas can be stored separately.

• Keeps well 3–4 days.

Freezing

• Freeze in two parts: enchiladas (unbaked or baked) and consommé (in freezer-safe container).

• For enchiladas: wrap tightly with foil and plastic wrap, or use freezer-safe baking dish.

• For consommé: leave headspace, freeze in portioned containers or zip bags.

• Freeze up to 2–3 months.

Reheating Tips

• Enchiladas: cover with foil, reheat in 350°F (175°C) oven ~15–20 minutes until heated through. Remove foil near end to crisp edges.

• Consommé: gently reheat on stovetop over low-medium, stirring occasionally. If diluted, reduce a bit.

• For a quicker method, microwave individual servings (cover, stir mid-way).

• If enchiladas dry, splash a bit of consommé before reheating.

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Variations and Substitutions

• Chicken birria enchiladas: use shredded cooked chicken cooked in birria sauce instead of beef. Lighter and faster.

• Birria enchiladas verdes: after baking, spoon a tomatillo-based green salsa (salsa verde) on top for a tangier twist.

• Vegetarian version: use jackfruit or mushrooms (e.g. oyster) simmered in birria sauce, then assemble as usual (use vegetable broth).

• Low-carb / keto: use low-carb tortillas or large lettuce wraps (dip gently) and reduce cheese or pick a higher-fat cheese.

• Spicy “fire” version: add chopped fresh chile (jalapeño, serrano) in the meat or topping stage; garnish with hot sauce.

• Seasonal twist: in fall or winter, mix in roasted butternut squash or sweet potato cubes with the meat for sweetness and body.

• Cheese variations: try pepper jack, queso Oaxaca, manchego-mozzarella blend for different melty textures.

• Serving style: turn them into “enchilada bowls”—place dipped tortilla strips in bowls, layer meat, cheese, toppings, and ladle consommé (like a birria burrito bowl).

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Frequently Asked Questions

1. Can I make birria and enchiladas ahead of time?
Yes! The birria meat can be made a day ahead. Store meat and consommé separately in the fridge. On serving day, just warm them, dip and assemble the enchiladas, then bake.

2. My tortillas are tearing when I dip—what’s wrong?
If your tortillas are too stiff or cold, they’ll crack. Warm them gently before dipping. Also, don’t over-soak in consommé—just a quick dip to coat is enough.

3. The sauce is too thin—how can I thicken it?
Simmer the consommé uncovered until it reduces slightly. Or blend in a bit of cooked onion, tomato, or a small amount of masa harina (corn flour) slurry (1 teaspoon masa + 1 tablespoon water).

4. Can I use store-bought birria or leftover taco meat?
You can, though flavor may differ. For store-bought birria, ensure you have extra consommé or sauce to dip the tortillas. Current meat needs to be moist.

5. How do I adjust spice level?
Remove or reduce the seeds in the dried chiles, or omit the spicier chiles (like chipotle). For more heat, add fresh chiles, hot sauce, or a pinch of cayenne to the meat or toppings.

6. My enchiladas got soggy—how can I avoid that?
Ensure tortillas aren’t over-soaked, drain excess consommé, and use a slotted spoon. Crisp edges under broiler at the end helps. Also, don’t stack too deeply in the pan so heat circulates.

7. What’s the best cut of meat to use for birria?
Well-marbled beef like chuck roast, short ribs, or a mix is ideal because the fat melts and flavors the sauce. Avoid very lean cuts which can dry out.

8. How do I reheat leftover birria enchiladas without drying them?
Cover with foil, reheat at 350°F (175°C), adding a splash of consommé before heating. Remove foil at end to crisp slightly. Reheat consommé gently and serve warm.

9. Can I reduce cooking time?
Yes: use a pressure cooker/Instant Pot method (about 45 minutes high-pressure plus natural release). That shortens the slow-cook time but gives good results.

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In conclusion, these Birria Enchiladas combine the best of two beloved Mexican traditions: succulent, spice-kissed birria meat and melty, saucy enchiladas. They’re satisfying, fun to eat (dip and bite!), and versatile enough to adapt to your taste or schedule. I hope you’ll try this recipe, experiment with variations, and share your results—because there’s nothing better than seeing your friends and family dig in. Happy cooking and buen provecho!

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