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Birria Enchiladas

Birria enchiladas with tender shredded beef in a rich red sauce, baked until bubbly and layered with melted Oaxaca cheese. Dip corn tortillas in oil and sauce, roll with beef and cheese, then finish with a saucy bake and fresh onion-cilantro garnish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Shredded birria beef
  • 2 cup shredded birria beef
Birria consomé
  • 2 cup birria consomé
Corn tortillas
  • 12 corn tortillas
Guajillo peppers
  • 6 guajillo peppers
Ancho peppers
  • 3 ancho peppers
Garlic
  • 4 clove garlic
Cumin
  • 1 tsp cumin
Oregano
  • 1 tsp oregano
Cloves
  • 0.5 tsp cloves
Oaxaca cheese
  • 2 cup oaxaca cheese
Onion
  • 0.5 cup diced onion
Cilantro
  • 0.25 cup cilantro
Oil for dipping tortillas
  • 1 oil for dipping tortillas
Salt
  • 1 salt to taste

Equipment

  • 1 sheet pan

Method
 

Make the red chile sauce
  1. Toast the guajillo peppers and ancho peppers in a dry skillet for 2 minutes, stirring until fragrant. Then soak them in hot water for 10 minutes to rehydrate.
  2. Blend the rehydrated peppers with garlic, cumin, oregano, cloves, and 1 cup of the soaking liquid until smooth. Strain through a fine mesh for a silky sauce.
  3. Taste the strained sauce and add salt to taste. Keep the sauce warm while you assemble the tortillas.
Assemble and bake
  1. Spread a thin layer of the red sauce on the bottom of a 9x13 baking dish so the enchiladas don’t stick. Use enough to coat the surface evenly.
  2. Dip each corn tortilla in oil, then quickly in the red sauce. The tortilla should look glossy and coated, not soggy.
  3. Fill each tortilla with shredded birria beef and 2 tablespoons of oaxaca cheese. Roll and place seam-side down in the dish for even baking.
  4. Combine the remaining red sauce with birria consomé, then pour over the enchiladas to surround them. Top with the remaining oaxaca cheese so it melts into a browned layer.
  5. Bake at 375°F for 20 minutes until bubbly around the edges and fully heated through. Garnish with diced onion and cilantro before serving.

Notes

For best texture, dip tortillas quickly so they stay pliable but don’t tear. Store leftovers in the fridge up to 3 days; reheat covered in a 350°F oven until hot. Freezing is not recommended for the tortilla texture after baking. If you want a lighter option, use part-skim cheese and reduce the cheese topping slightly without changing the sauce.