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Plate of flavorful Birria Enchiladas topped with cheese and garnished with fresh herbs.

Birria Enchiladas

Birria Enchiladas are a delicious and comforting dish combining tender meat and cheesy tortillas, perfect for family meals and gatherings.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

For the beef filling
  • 2 lbs beef chuck roast, cut into chunks
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth homemade or store-bought
  • 2 dried guajillo peppers, seeds removed can substitute with Ancho or Pasilla peppers
  • 1 tsp ground cumin
  • 1 tsp dried oregano
For assembly
  • 12 pieces corn tortillas heat in a skillet before filling
  • 1 cup shredded cheese (e.g., cheddar or Monterey Jack) additional cheese for baking
  • Fresh to taste cilantro, for garnish
  • Lime to taste wedges, for serving

Method
 

Preparation
  1. In a large pot, brown the beef chuck roast over medium heat. Remove and set aside.
  2. In the same pot, sauté the onion and garlic until soft.
  3. Add the beef back into the pot along with beef broth, guajillo peppers, cumin, and oregano. Bring to a simmer and cook until the beef is tender, about 2-3 hours.
  4. Once cooked, shred the beef with forks and set aside.
Assembly
  1. Heat the tortillas in a dry skillet until warm.
  2. Fill each tortilla with shredded beef and some cheese, then roll them up.
  3. Place the rolled enchiladas in a baking dish, cover with additional cheese, and bake at 350°F for about 15 minutes until cheese is melted.
Serving
  1. Serve hot, garnished with cilantro and lime wedges.

Notes

For extra flavor, let the beef marinate with spices overnight before cooking. Feel free to add more toppings like avocado or sour cream when serving. Store leftovers in an airtight container in the refrigerator for about 3 to 4 days.