Get ready to fall in love with Birria Enchiladas—a cheesy, beef-filled twist on a classic that’s as perfect for a cozy night in as it is for sharing with friends. This dish captures the soul of the beloved Mexican stew and transforms it into an irresistible, golden, crispy enchilada, dunked in luscious consommé. Each bite delivers a wonderful balance of saucy, savory beef, gooey cheese, and a pop of fresh toppings that will keep you coming back for more. Whether you’re already a birria fan or brand new to these flavors, Birria Enchiladas promise an all-in-one experience of comfort, color, and bold taste in every bite.

Ingredients You’ll Need

The magic of Birria Enchiladas lies in how just a handful of ingredients come together with such harmony. Each component has a key role to play—melting cheese for richness, fresh herbs for zing, and a dip in flavorful consommé for that unforgettable finish.

Braised Birria Beef: 3 cups, shredded—deeply seasoned, tender beef is the foundation for rich, meaty flavor.
Corn Tortillas: 12—the traditional choice for their sturdy yet pliable texture.
Birria Consommé or Beef Broth: 2 cups—the secret for both softening tortillas and making a crave-worthy dip.
Shredded Oaxaca Cheese or Mozzarella: 2 cups—for luscious melt and subtle creaminess in the filling.
Diced White Onion: 1/2 cup—adds a little crunch and brightness to every bite.
Chopped Fresh Cilantro: 1/4 cup—gives a herbaceous lift to the final dish.
Vegetable Oil: For frying—helps crisp up the enchiladas for irresistible texture.
Lime Wedges: For serving—a squeeze of citrus at the end wakes everything up.
Sour Cream or Mexican Crema (optional): Adds a cool, tangy finish if you like a bit of creamy contrast.

How to Make Birria Enchiladas

Step 1: Warm the Consommé

Begin by gently heating your birria consommé or beef broth in a shallow pan over medium heat. You want it warm and welcoming—not boiling—so the tortillas can soak up all that comforting flavor and soften just right.

Step 2: Dip and Fill the Tortillas

One by one, dip each tortilla into the warm consommé, making sure it’s flexible but not soggy. Set the tortilla on a plate, then pile on a generous amount of shredded birria beef and a shower of shredded cheese. The mixture should be hearty but not overstuffed to ensure easy rolling.

Step 3: Roll Them Up

Carefully roll each filled tortilla into a tight cylinder, keeping the filling snug inside. This is where the magic starts, with each roll holding the promise of cheesy, beefy goodness.

Step 4: Fry to Golden Perfection

Heat a slick of vegetable oil in a large skillet over medium heat. When it shimmers, place the enchiladas seam-side down and fry until beautifully golden and crisp—about 2 to 3 minutes on each side. This step locks in the fillings and adds that irresistible crunch.

Step 5: Drain and Assemble

Let the golden enchiladas rest briefly on paper towels to absorb extra oil. Arrange them on a serving platter or individual plates for their grand entrance—now they’re ready for the final flourish!

Step 6: Top and Serve

Sprinkle diced white onion and chopped cilantro on top, then finish with a squeeze of lime. Don’t forget plenty of warm consommé for dipping and a dollop of sour cream or crema if you want a cool, tangy finish.

How to Serve Birria Enchiladas

Garnishes

The crowning glory for Birria Enchiladas includes a tumble of diced onion and fresh cilantro, but don’t be shy with the lime wedges. Even a touch of thinly sliced radish or pickled jalapeños can add a burst of color and brightness that takes your plate to the next level.

Side Dishes

This dish makes a meal all on its own, but classic Mexican rice, simple black beans, or even a crunchy slaw make wonderful pairings. The warmth of the consommé alongside each bite is especially comforting, especially if you love dunking as much as I do!

Creative Ways to Present

Try stacking the Birria Enchiladas like enchilada suizas and blanketing them in extra consommé and cheese before baking, or slice them into bite-sized pieces for a festive appetizer tray. A little pickled onion or a handful of fresh microgreens can also add an elegant, modern twist.

Make Ahead and Storage

Storing Leftovers

Leftover Birria Enchiladas keep well in an airtight container in the refrigerator for up to 3 days. They may lose a bit of their crispness, but the flavors only deepen, making reheated enchiladas particularly mouthwatering.

Freezing

For longer storage, assemble the enchiladas up through rolling but before frying. Place on a tray to freeze, then transfer to a zip-top bag. Freeze up to 2 months. When craving strikes, fry them straight from the freezer—just add a couple of extra minutes to get them crispy and heated through.

Reheating

To recapture their crisp exterior, reheat Birria Enchiladas in a lightly greased skillet over medium heat, turning occasionally until heated through. For a fuss-free approach, bake them on a tray at 350°F until hot. Add a touch of consommé to keep everything tender and tasty.

FAQs

What if I don’t have birria beef prepared?

No worries! Slow-cooked beef stew meat with a flavorful medley of Mexican spices can make a great substitute. Aim for tender, well-seasoned beef with plenty of pan juices for dipping, so your Birria Enchiladas are still rich and satisfying.

Are Birria Enchiladas gluten-free?

Yes, as long as you use traditional corn tortillas and check your consommé or broth ingredients, these enchiladas are a delicious gluten-free option that everyone can enjoy.

Can I bake these instead of frying?

Definitely! Arrange the rolled enchiladas in a baking dish, drizzle with a bit of consommé, sprinkle with cheese, and bake at 375°F until bubbling and golden. You’ll trade a bit of crispiness for a lighter, equally enticing version.

What cheese works best?

Oaxaca cheese is classic for its meltiness, but mozzarella is a reliable swap. Other good options include Monterey Jack or Chihuahua cheese—anything that melts well and complements the deep, savory flavors of the birria.

How do I serve the consommé?

Serve it hot on the side in small bowls for dipping, or even pour a bit over your enchiladas for extra sauciness. Don’t skip it; the consommé is the heart and soul that truly sets Birria Enchiladas apart.

Final Thoughts

If you’re looking for undeniable comfort and bold, shareable flavor, Birria Enchiladas are a guaranteed crowd-pleaser. With every bite, you get slow-cooked richness, melted cheese, and pops of fresh garnish—all wrapped in a crispy tortilla. Give them a try, and you’ll discover just how unforgettable this twist on birria can be!

Birria Enchiladas Recipe