Oh my goodness, if you’re looking for a dish that practically screams comfort and flavor, you HAVE to try these Birria Enchiladas! Seriously, the moment you taste that rich, slow-cooked birria meat all wrapped up in tender tortillas and smothered in that incredible sauce, you’ll understand why this has become one of my absolute favorite meals. It feels so special, yet it’s surprisingly doable. I first had something similar at a little food truck years ago, and it completely blew my mind. It took me a while to perfect my own version, but trust me, these Birria Enchiladas are worth every single minute!
Why You’ll Love These Birria Enchiladas
Get ready to fall head over heels for these Birria Enchiladas! Here’s why you’ll want to make them again and again:
- Unbeatable Flavor: That slow-cooked birria is just packed with rich, savory goodness.
- Pure Comfort: They’re like a warm hug in a dish – perfect for any day.
- Easier Than You Think: While birria takes time, the assembly is super straightforward!
- So Versatile: Great for family dinners, parties, or even fancy leftovers.
Gather Your Ingredients for Birria Enchiladas
Alright, let’s talk about what you’ll need to make these amazing Birria Enchiladas! It might look like a bit of a list, but trust me, it’s all worth it for that incredible flavor.
For the Birria:
- 3 pounds beef chuck roast, cut into 2-inch pieces
- 1 large onion, quartered
- 4 garlic cloves, peeled
- 2 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 6 cups beef broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt
For the Enchiladas:
- 12 corn tortillas
- 2 tablespoons vegetable oil (for warming tortillas)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced white onion
Essential Equipment for Making Birria Enchiladas
To whip up these awesome Birria Enchiladas, you’ll want a few trusty kitchen companions. First up, a large pot or Dutch oven is a total must for slow-simmering that beef until it’s fall-apart tender. You’ll also need a blender to get that birria sauce perfectly smooth – it makes all the difference! And of course, a good old baking dish is essential for nestling your rolled enchiladas before they hit the oven. Having these ready makes the whole process so much smoother! You can read a bit more about my kitchen philosophy here.
Step-by-Step Guide to Perfect Birria Enchiladas
Okay, deep breaths! Making these Birria Enchiladas might seem like a project, but it’s honestly so rewarding. Just take it one step at a time, and you’ll be rewarded with the most incredible flavors. I promise!
Crafting the Flavorful Birria Base
This is where all the magic starts! You want to get all the good stuff in your pot: the beef chuck, that big onion, the garlic cloves, your dried guajillo and ancho chilies (make sure those stems and seeds are gone!), cumin, oregano, cinnamon, and cloves. Pour in your beef broth and apple cider vinegar, sprinkle in the salt, give it a good stir, and bring it all to a boil. Then? Reduce that heat to low, pop a lid on, and let it simmer away for a good 3 hours. Seriously, just let it do its thing. You want that beef to be so tender it practically falls apart when you poke it. I sometimes let mine go a little longer if I have the time – the deeper the flavor, the better! It reminds me a bit of how we braise short ribs, that low and slow is key. You can even do this in a slow cooker if that’s easier for you, just like our chicken shawarma!
Once the beef is super tender, carefully remove it from the pot and shred it with two forks. Now, grab your blender. Strain that flavorful cooking liquid through a fine-mesh sieve right into the blender. Add your shredded beef to the blender, and blend until it’s nice and smooth. This creates our amazing sauce!
Assembling and Baking Your Birria Enchiladas
Now for the fun part – turning that amazing birria into enchiladas! First things first, preheat your oven to 375°F (190°C). While that’s heating up, gently warm your corn tortillas in a skillet with a little bit of vegetable oil until they’re soft and pliable. We don’t want them to crisp up here, just get them bendy so they don’t break when you roll them. Trust me, nobody wants a broken enchilada shell!
Take each softened tortilla, dip it quickly into that leftover birria sauce (the stuff you *didn’t* blend, or even ladle a bit more of the blended sauce in), and then lay it flat. Spoon about 1/4 cup of your shredded birria beef right in the middle. Now, roll it up nice and snug and place it seam-side down in your baking dish. Repeat until your dish is full and cozy! Pour any remaining birria sauce all over the top of your rolled enchiladas, making sure they’re nicely coated. Then, sprinkle generously with that shredded Monterey Jack cheese. Pop it into the preheated oven for about 20 minutes, or until the cheese is all melted and bubbly and gorgeous.
Garnishing and Serving Your Delicious Birria Enchiladas
Once those beauties come out of the oven, just give them a final flourish! Sprinkle over some fresh chopped cilantro and that diced white onion. Oh, and don’t forget my little secret: you can serve some of that leftover birria consommé (the broth) on the side for dipping if you want an extra kick of flavor. Enjoy every single bite!
Tips for Making the Best Birria Enchiladas
You know, making these Birria Enchiladas is all about treating those ingredients right. First off, don’t skimp on the simmering time for the birria – that’s where all the deep, rich flavor comes from! Letting it go for those full 3 hours (or even a little longer!) is crucial for tender, shreddable meat. Also, when you’re warming those tortillas, just warm them! You don’t want them crispy, just soft enough to roll without cracking. A quick dip in the sauce before filling is key, too. And for the love of all that is cheesy, use good quality Monterey Jack! It melts like a dream. If you enjoy tips like these, you might like my crispy black bean quesadilla post too!
Ingredient Notes and Substitutions for Birria Enchiladas
Okay, let’s chat about some of the ingredients for these Birria Enchiladas. Sometimes life throws you a curveball and you need a swap! For the dried chilies, guajillo and ancho are pretty classic for birria, but if you can’t find them, I’ve had decent luck using a blend of New Mexico chilies or even some mild pasilla chilies. Just expect a slightly different flavor profile. If you’re out of beef chuck roast, a good beef shoulder or even brisket would work, just make sure to adjust the simmering time to get it nice and tender. And hey, if you’re feeling adventurous or need to make these more of a chicken thing, you could totally adapt this with chicken thighs, though the ‘birria’ would be more of a braised chicken enchilada, which is still delicious! If you’re curious about other enchilada twists, check out my chicken cottage cheese enchilada recipe!
Frequently Asked Questions about Birria Enchiladas
Got questions about whipping up these amazing Birria Enchiladas? I’ve got answers! If you’re looking for more dinner inspiration, you can check out all my recipes here.
Can I make the birria ahead of time?
Absolutely! That’s actually my favorite way to do it. The birria flavor just gets better when it sits overnight. Once you’ve shredded the beef and blended the sauce, just pop it all in an airtight container in the fridge. It’ll keep for about 3-4 days, and you can easily reheat it on the stove or in the microwave before assembling your enchiladas. It makes dinner time so much quicker!
What if I can’t find dried guajillo or ancho chilies?
Don’t stress if you can’t find those specific chilies! You can totally substitute with other dried chilies like Pasilla or California chilies. If you’re in a real pinch, a good quality chili powder blend (just make sure it doesn’t have too much salt or other seasonings) can work in a pinch, but it won’t give you quite the same depth of flavor. It’s all about that rich, savory profile!
Can I use flour tortillas instead of corn for these Birria Enchiladas?
You can, but I really recommend sticking with corn tortillas for that authentic Mexican enchilada experience! Corn tortillas have a much better texture here – they soften up nicely when dipped in the sauce and bake up perfectly without getting gummy. Flour tortillas can sometimes get a bit too chewy or fall apart. If you do use flour, just be gentle when you’re rolling!
How do I store leftover Birria Enchiladas?
Leftovers are the best, right? Just let your cheesy, saucy enchiladas cool down completely, then cover them tightly with plastic wrap or transfer them to an airtight container. They should stay good in the refrigerator for about 3-4 days. Reheat them gently in the oven or microwave until they’re warmed through and melty again. They’re still delicious the next day!
Nutritional Information for Birria Enchiladas
Just a heads-up, this is an estimate, okay? Since everyone uses slightly different ingredients and brands, your exact nutritional info might vary. But generally, one serving of these awesome Birria Enchiladas is roughly around 550-650 calories, with about 30-40g of fat, 35-45g of protein, and 30-40g of carbohydrates. Enjoy!
Share Your Birria Enchiladas Creations!
Alright my foodie friends, now it’s YOUR turn! Have you tried making these Birria Enchiladas? I would absolutely LOVE to hear all about it! Did you tweak anything? Did your family devour them? Please drop a comment below and tell me everything. And if you snapped some photos, tag me on social media – I can’t wait to see your delicious creations! You can learn more about me and my kitchen adventures right here!
Ingredients
Equipment
Method
- To make the birria, place the beef, onion, garlic, guajillo chilies, ancho chilies, cumin, oregano, cinnamon, cloves, beef broth, apple cider vinegar, and salt in a large pot or Dutch oven. Bring to a boil, then reduce heat, cover, and simmer for 3 hours, or until the beef is tender.
- Remove the beef from the pot and shred it using two forks. Strain the broth through a fine-mesh sieve into a blender. Add the shredded beef to the blender with the broth. Blend until smooth.
- Preheat your oven to 375°F (190°C).
- Warm the tortillas in a skillet with vegetable oil until softened.
- Dip each tortilla in the birria sauce, then place about 1/4 cup of shredded beef in the center. Roll up the tortilla and place it seam-side down in a baking dish.
- Pour the remaining birria sauce over the enchiladas. Sprinkle with Monterey Jack cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with cilantro and diced onion before serving.