Birria Enchiladas Recipe Easy Mexican Fusion Dinner You’ll Love

Name: Birria Enchiladas
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 2.5 lbs beef chuck roast, cut into large chunks (or lamb or goat); 1 large white onion, quartered; 6 cloves garlic, peeled; 2 bay leaves; 1 tsp dried Mexican oregano; 1 tsp ground cumin; Salt and pepper, to taste (about 2 tsp salt and 1 tsp pepper); 3 dried guajillo chilies, stemmed and seeded; 2 dried ancho chilies, stemmed and seeded; 1-2 dried arbol chilies, stemmed and seeded (optional for heat); 2 cups beef broth (or water); 1 medium tomato, chopped (or 1/2 cup canned diced tomatoes); 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 1 tbsp apple cider vinegar; 12 corn tortillas (or flour tortillas); 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, or Oaxaca); 1/2 cup reserved birria sauce/consomé (for drizzling on top); Fresh cilantro, chopped (for serving); Diced white onion (for serving); Lime wedges (for serving); Radishes, thinly sliced (optional, for serving); Mexican crema or sour cream (for serving)

By:

Mala

August 13, 2025

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The first time I made birria enchiladas, my kitchen smelled like the heart of a bustling Mexican mercado—rich, spicy, and a little bit smoky. You know that feeling when you bite into something new, and it instantly feels like comfort food? That’s exactly how I’d describe this birria enchiladas recipe. The juicy, slow-cooked birria tucked into soft corn tortillas, drenched in a bold, chili-kissed sauce, then baked until bubbling and golden… honestly, it’s a dinner worth dreaming about.

I’ll admit, my journey with birria started the old-fashioned way—with tacos dipped in consomé. But as a big fan of “what if?” moments in the kitchen, I couldn’t resist fusing my love for enchiladas with that crave-worthy birria flavor. This birria enchiladas recipe is now my go-to for family gatherings, lazy Sundays, or anytime I want Mexican fusion that feels both familiar and brand new.

Why do I love it? Well, it’s a little bit of everything: the deep, slow-simmered beef (or lamb!) brings genuine warmth, the cheesy topping is pure joy, and the whole dish is surprisingly make-ahead friendly. Whether you’re a busy parent, a college student craving something special, or just someone who likes to experiment, birria enchiladas will win you over. I’ve tested this recipe more times than I can count—and every single batch has vanished faster than I can say “¡Buen provecho!”

If you’re craving a dinner that’s hearty, flavorful, and a little bit unexpected, you’ve just found your next favorite. Trust me, once you try these birria enchiladas, you’ll understand why they’ve become a staple in my kitchen (and my heart).

Why You’ll Love This Birria Enchiladas Recipe

Quick & Easy: Yes, you heard that right! This birria enchiladas recipe is totally doable on a weeknight, especially if you make the birria ahead of time or use your Instant Pot/pressure cooker. Assembly takes under 30 minutes once the meat is ready.
Simple Ingredients: No need to hunt down anything wild—most ingredients are pantry staples or easy to grab at any supermarket. Things like dried chilies, beef chuck, cheese, and tortillas. That’s it.
Perfect for Any Occasion: These enchiladas are just as at home on a cozy weeknight as they are at a festive family dinner. I’ve served them for birthdays, potlucks, and even a holiday brunch—always a hit.
Crowd-Pleaser: The flavors are bold but not too spicy, and the cheesy, saucy finish wins over even picky eaters. Even my neighbor who swore he “wasn’t into Mexican food” cleaned his plate.
Unbelievably Delicious: Deep, savory birria, gooey cheese, and the punchy sauce come together for comfort food that tastes like you spent all day making it (even if you didn’t).

What makes this birria enchiladas recipe stand out? For one, I blend the birria sauce for velvety smoothness—no stringy bits or gritty chili skins. If you’ve had birria in taco form, you know how dreamy that consomé can be. Here, we pour it right over the enchiladas for maximum flavor. I sometimes sneak in a little Oaxaca cheese for extra meltiness, too (totally optional, but so good).

To me, this recipe is more than just food—it’s a way to bring everyone to the table. There’s something magical about sharing a bubbling dish of enchiladas, with all the toppings on the side for everyone to make their plate just how they like it. And let’s face it, meals like this turn any old Tuesday into a fiesta. If you’re after something that feels special but doesn’t require a culinary degree, these birria enchiladas are your ticket.

Ingredients Needed for Birria Enchiladas

This recipe uses simple, wholesome ingredients to deliver bold, authentic Mexican flavor—no fuss, just pure comfort.

For the Birria Meat:
- 2.5 lbs (1.1 kg) beef chuck roast, cut into large chunks (or use lamb or goat for a twist)
- 1 large white onion, quartered
- 6 cloves garlic, peeled
- 2 bay leaves
- 1 tsp dried Mexican oregano
- 1 tsp ground cumin
- Salt and pepper, to taste (I use about 2 tsp salt and 1 tsp pepper)
For the Birria Sauce:
- 3 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1-2 dried arbol chilies, stemmed and seeded (optional for heat)
- 2 cups (480 ml) beef broth (or water in a pinch)
- 1 medium tomato, chopped (or 1/2 cup canned diced tomatoes)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tbsp apple cider vinegar (for brightness)
For the Enchiladas:
- 12 corn tortillas (or flour tortillas if you prefer a softer roll)
- 2 cups (200 g) shredded Mexican blend cheese (cheddar, Monterey Jack, or Oaxaca; I love Oaxaca for its stretchiness)
- 1/2 cup (120 ml) reserved birria sauce/consomé (for drizzling on top)
For Serving:
- Fresh cilantro, chopped
- Diced white onion
- Lime wedges
- Radishes, thinly sliced (optional)
- Mexican crema or sour cream

Ingredient notes & swaps:
– Use boneless short ribs in place of chuck if you prefer a richer bite.
– Can’t find dried chilies? Substitute 2 tbsp chili powder for a quick fix, but the depth from whole chilies is worth it.
– For a dairy-free version, skip the cheese or use a plant-based alternative.
– Gluten-free? Stick with corn tortillas and double-check your beef broth ingredients.
– I personally like using La Preferida dried chilies and Cacique Oaxaca cheese for top results, but use what’s available near you.

Equipment Needed

Large Dutch oven or heavy pot: For slow-simmering the birria. A slow cooker or pressure cooker works, too (I love my Instant Pot for busy nights).
Blender: For pureeing the sauce until silky smooth. I use a basic countertop blender, but an immersion blender does the job if you don’t mind a bit of texture.
Fine mesh strainer (optional): For removing any chili skins or seeds from the sauce. Makes for an extra-smooth pour.
9×13-inch (23×33 cm) baking dish: For assembling and baking the enchiladas.
Tongs: For dipping and rolling tortillas (trust me, it saves your fingers from the hot sauce!).
Aluminum foil: To cover the enchiladas while baking, so they stay moist.
Sharp knife and cutting board: For prepping your meat and veggies.

If you don’t have a Dutch oven, any heavy-bottomed pot will do. For the blending step, a food processor works in a pinch, though you may need to scrape down the sides more often. I’ve used cheap baking dishes and even disposable foil pans when bringing these to a friend’s house—they work just fine. Just don’t skip the tongs for tortilla-dipping, unless you like saucy fingers!

How to Make Birria Enchiladas – Step-by-Step Preparation Method

Prep the chilies and sauce:
Toast 3 guajillo, 2 ancho, and 1-2 arbol chilies in a dry skillet over medium heat for about 2 minutes, flipping until fragrant (don’t let them burn!). Place in a bowl and cover with hot water for 15 minutes until softened.
Blend the sauce:
Drain the softened chilies. Add to a blender with 1 medium chopped tomato, 6 garlic cloves, 1/2 tsp cinnamon, 1/4 tsp ground cloves, and 1 cup (240 ml) beef broth. Blend until super smooth—about 2 minutes. If needed, strain the sauce through a fine mesh sieve for a velvety finish.
Brown the meat:
In a large Dutch oven or heavy pot, heat a splash of oil over medium-high. Season 2.5 lbs (1.1 kg) beef chuck generously with salt and pepper. Sear on all sides until nicely browned (about 2-3 minutes per side). Remove and set aside.
Simmer the birria:
Lower the heat. Add 1 quartered onion to the pot. Cook until softened, 4 minutes. Return the beef, pour in the chili sauce, add 1 more cup (240 ml) beef broth, 2 bay leaves, 1 tsp oregano, and 1 tsp cumin. Stir everything together.
Cook low and slow:
Cover and simmer on low for 2.5–3 hours, until the beef is fall-apart tender. For Instant Pot: cook on high pressure for 45 minutes, then natural release 20 minutes.
Shred the meat:
Discard bay leaves. Transfer beef to a bowl and shred with two forks. Add a couple ladles of the cooking liquid back to the meat to keep it juicy. Season with salt or vinegar to taste.
Prep tortillas:
Preheat oven to 375°F (190°C). Lightly warm 12 corn tortillas so they’re pliable (wrap in damp paper towels and microwave 30 seconds, or heat on a skillet). Dip each tortilla quickly in the birria consomé to coat.
Assemble enchiladas:
Spoon about 1/4 cup (35 g) shredded birria onto each tortilla, sprinkle with 2 tbsp cheese, and roll up. Place seam-side down in a greased 9×13-inch (23×33 cm) baking dish. Repeat until all tortillas are filled.
Top and bake:
Pour 1/2 cup (120 ml) birria consomé over the enchiladas. Sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Uncover and bake another 8–10 minutes, until cheese is melted and bubbly.
Garnish and serve:
Let cool a few minutes. Top with chopped cilantro, diced onion, radishes, and a drizzle of crema. Serve hot with lime wedges on the side.

Prep notes: If tortillas crack while rolling, warm them longer or brush with a little oil. If your sauce is too thick, thin it with extra broth. For a crispier finish, broil the enchiladas for 2 minutes after baking—just watch closely!

Cooking Tips & Techniques for Birria Enchiladas

Chilies: Always toast dried chilies before soaking—this brings out their natural oils and a sweeter, richer flavor. Learned this after my first batch tasted a little “flat.”
Meat Selection: Beef chuck is classic for birria, but don’t be scared to mix in some short ribs or shank for extra richness. I once used only brisket—delicious, but a tad greasy, so I skimmed the fat before using the consomé.
Blending the Sauce: A really smooth sauce is the difference between good and “wow.” Don’t skip the straining step if you want that velvety texture.
Tortilla Dipping: Dip tortillas one at a time in the consomé and assemble immediately. If you dip them all at once, they’ll get soggy and tear. (Trust me, I learned the hard way!)
Cheese: Use freshly shredded cheese if you can—it melts better and doesn’t clump. Pre-shredded works for convenience, though.
Multitasking: While the meat simmers, prep your toppings and shred the cheese. That way, assembly is a breeze when the birria is ready.
Consistency: If the sauce thickens too much while baking, add a splash of beef broth before the last 10 minutes in the oven.

Don’t stress if your first attempt isn’t picture-perfect. The beauty of Mexican comfort food is in its rustic charm. Oh, and always taste the sauce before assembling—sometimes it needs a pinch more salt or a splash of vinegar for balance.

Variations & Adaptations for Birria Enchiladas

Dietary Swaps: For a lighter version, use shredded chicken breast or turkey in place of beef. Plant-based eaters can swap in jackfruit or mushrooms—just cook them with the same birria sauce for awesome depth.
Spicy Kick: If you like things fiery, add extra arbol chilies or a spoonful of chipotle in adobo to the sauce. My husband loves the smoky heat this brings.
Cheese-Free: Leave out the cheese entirely or use a vegan cheese substitute. The rich birria flavor holds up on its own.
Cooking Methods: Make the birria in a slow cooker for hands-off convenience—just set it and forget it for 8 hours on low. Or, use a pressure cooker if you’re short on time (45 minutes does the trick).
Tortilla Options: Not a fan of corn tortillas? Use flour tortillas for a softer, more burrito-like texture (just reduce the bake time a tad so they don’t get mushy).
My Family Twist: Sometimes I add a layer of refried beans inside the tortillas before rolling. It makes the enchiladas extra filling and adds a creamy surprise.

Don’t be afraid to riff on the birria enchiladas recipe—whether you’re working around allergies, using up leftovers, or just following your taste buds. The best recipes are the ones you make your own.

Serving & Storage Suggestions

Birria enchiladas are best served piping hot, right from the oven. I love to present them in the baking dish, bubbling and golden, with a platter of fresh toppings—cilantro, onion, radishes, and lime wedges—so everyone can customize their plate.

Serving: Serve with a side of Mexican rice, refried beans, or a crisp salad with avocado. For drinks, a cold horchata or a tangy hibiscus agua fresca pairs perfectly.
Storage: Leftovers keep well in an airtight container in the refrigerator for up to 4 days. The flavors get even better overnight!
Freezing: Assemble enchiladas but skip the final bake; cover tightly and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed, adding 10 minutes to the time.
Reheating: Reheat in a 350°F (175°C) oven, covered, for 20 minutes or until hot. For single servings, microwave for 2–3 minutes, adding a splash of broth if needed.

Tip: If your enchiladas dry out in the fridge, drizzle a little extra consomé or broth before reheating—they’ll taste freshly made!

Nutritional Information & Benefits

One serving (2 enchiladas) contains approximately:

Calories: 410
Protein: 28g
Carbohydrates: 32g
Fat: 18g
Fiber: 6g

Health Perks: Birria is a great source of protein and iron, especially when made with beef chuck. The chili sauce brings antioxidants and vitamins. If you’re gluten-free, just use corn tortillas and double-check the broth. For a lower-carb version, serve the birria enchiladas with lettuce wraps or on a bed of sautéed veggies.

Allergy note: Contains dairy (cheese), and may contain gluten if using flour tortillas. Always double-check your ingredients if you’re cooking for someone with allergies. Personally, I love how customizable this recipe is—it fits into my balanced eating plan with a few tweaks, and it feels like a treat without being heavy.

Conclusion – Why You Should Make These Birria Enchiladas Tonight

If you’re craving a dinner that’s rich, comforting, and just a little bit showy, this birria enchiladas recipe is the answer. It’s got all the soul of traditional Mexican birria, wrapped in the crowd-pleasing format of cheesy, saucy enchiladas. You get big flavors with minimal fuss—and plenty of room to make it your own.

My family begs for this dish on repeat, and every time I serve it to friends, I end up sharing the recipe. So, what are you waiting for? Give these birria enchiladas a try, experiment with your favorite add-ins, and let me know how it goes. Your kitchen will smell amazing, your table will be full, and—if your house is anything like mine—your plates will be scraped clean.

Let me know in the comments if you try any fun twists, and don’t forget to pin this recipe for later. Happy cooking!

Frequently Asked Questions About Birria Enchiladas

Can I make birria enchiladas ahead of time?

Absolutely! Assemble the enchiladas up to a day in advance and keep them covered in the fridge. Bake just before serving so they’re hot and bubbly.

What’s the best cut of meat for birria?

Beef chuck roast is classic—it’s flavorful and shreds beautifully after slow cooking. You can also use short ribs, brisket, or even lamb for a richer taste.

How spicy are birria enchiladas?

They’re mildly spicy, thanks to the guajillo and ancho chilies. For extra heat, add more arbol chilies or a little chipotle. If you prefer less spice, just use fewer spicy chilies.

Can I freeze leftover enchiladas?

Yes! Freeze them before baking for best results. You can also freeze cooked leftovers—just wrap tightly and reheat in the oven with a bit of extra sauce.