Birria Enchiladas – Rich, Cheesy, and Packed with Authentic Mexican Flavor

Birria enchiladas are the ultimate comfort food for anyone who loves deep, slow-cooked flavors wrapped in warm tortillas and baked under a blanket of melty cheese. Inspired by traditional Mexican birria, these enchiladas transform tender, shredded beef simmered in a richly spiced chile broth into a show-stopping baked dish that’s both indulgent and unforgettable.

Birria has taken the food world by storm in recent years, thanks to its bold flavors and versatility. While birria tacos and quesabirria are wildly popular, birria enchiladas offer a heartier, oven-baked twist that’s perfect for feeding a crowd, celebrating special occasions, or simply treating yourself to an elevated homemade Mexican dinner.

This recipe stays true to the soul of classic birria while making it approachable for the home cook. The beef is slow-cooked until fall-apart tender, then rolled into corn tortillas, smothered with birria sauce, topped with cheese, and baked until bubbly and irresistible.

What Makes Birria Enchiladas Special?

What sets birria enchiladas apart from traditional enchiladas is the depth of flavor. Birria is traditionally made with beef or goat that’s simmered for hours in a chile-based broth infused with warm spices like cumin, cloves, and cinnamon. That same broth—often called consomé—becomes the sauce that coats the enchiladas, infusing every bite with richness.

Unlike quick enchilada sauces, birria sauce is complex, slightly smoky, mildly spicy, and deeply savory. When combined with corn tortillas and gooey cheese, the result is a dish that’s comforting, bold, and undeniably satisfying.

Ingredients

For the Birria Beef

• 3 lbs beef chuck roast
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 1 dried chile de árbol (optional, for heat)
• 1 medium onion, quartered
• 6 cloves garlic
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 2 bay leaves
• 4 cups beef broth
• Salt and pepper, to taste

For the Enchiladas

• 12 corn tortillas
• 3 cups shredded birria beef
• 2 cups shredded Oaxaca or mozzarella cheese
• 2 cups birria consomé (from cooking beef)
• ½ cup diced white onion
• ¼ cup chopped fresh cilantro

Instructions

Make the Birria Beef

1. Remove stems and seeds from dried chiles. Toast them lightly in a dry skillet for 1–2 minutes until fragrant.
2. Transfer chiles to a bowl and cover with hot water. Soak for 15 minutes until softened.
3. Blend softened chiles with onion, garlic, vinegar, cumin, oregano, cinnamon, cloves, salt, and pepper until smooth.
4. Season beef chuck with salt and pepper. Place in a large pot or Dutch oven.
5. Pour blended chile sauce over the beef. Add bay leaves and beef broth.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, or until beef is fork-tender.
7. Remove beef and shred. Strain and reserve the cooking liquid as birria consomé.

Birria Enchiladas

Cheesy enchiladas filled with tender birria beef and baked in rich, flavorful birria sauce.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs

Servings: 6 servings

Course: Dinner, Main

Cuisine: Mexican

Calories: 520

Ingredients

  

• 3 lbs beef chuck roast
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 4 cups beef broth
• 12 corn tortillas
• 3 cups shredded birria beef
• 2 cups Oaxaca cheese shredded

Equipment

• Large pot or Dutch oven
• Blender
• 9×13 baking dish
• Skillet

Method

 

1. Soak and blend chiles with spices and aromatics.
2. Simmer beef in sauce and broth until tender.
3. Shred beef and reserve consomé.
4. Fill tortillas with beef and cheese.
5. Bake enchiladas with sauce and cheese.

Notes

Serve with extra consomé and lime wedges.

Assemble the Enchiladas

8. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
9. Lightly dip each tortilla into warm birria consomé to soften.
10. Fill tortillas with shredded birria beef and a sprinkle of cheese.
11. Roll tightly and place seam-side down in the baking dish.
12. Pour remaining birria consomé evenly over enchiladas.
13. Top with remaining cheese.
14. Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
15. Garnish with diced onion and cilantro before serving.

Pro Tips for Perfect Birria Enchiladas

• Low and slow cooking is key for tender, flavorful birria beef.
• Dip tortillas quickly—too long and they’ll fall apart.
• Oaxaca cheese melts best, but mozzarella works well.
• Let enchiladas rest 5 minutes before serving for cleaner slices.

Variations

• Spicy Birria Enchiladas: Add extra chile de árbol or hot sauce.
• Chicken Birria: Use bone-in chicken thighs instead of beef.
• Crispy Top: Finish under the broiler for 2 minutes.
• Creamy Twist: Drizzle with crema before serving.

Serving Suggestions

Serve birria enchiladas with a small bowl of warm consomé for dipping, along with lime wedges, radishes, or Mexican rice. A simple cabbage slaw adds freshness and crunch to balance the richness.

Storage & Make-Ahead

Birria enchiladas store beautifully. Refrigerate leftovers for up to 4 days or freeze unbaked enchiladas for up to 2 months. Bake straight from frozen, adding 10–15 minutes to cook time.