Oh my goodness, get ready for a flavor explosion! If you haven’t tried making Birria Enchiladas at home, you are seriously missing out on a culinary hug. Seriously, the smell alone as this cooks is enough to make your neighbors jealous! This isn’t just dinner; it’s a full-on family event. I remember the first time I made them for my kids – their eyes just lit up, and the cleanup was ridiculously fast because they inhaled them! What makes these Birria Enchiladas so special is that deep, rich, slow-cooked beef that just melts in your mouth, all wrapped up in a cheesy, saucy tortilla. It’s the ultimate comfort food, and honestly, once you try them, they’ll become a staple in your kitchen!
Why You’ll Love These Birria Enchiladas
There are so many reasons why these Birria Enchiladas are going to be your new favorite! They’ve got that incredibly rich, slow-cooked birria beef that just makes your taste buds do a happy dance. Plus, they’re the ultimate comfort food – cheesy, saucy, and totally satisfying. And guess what? Even though the beef takes a bit, putting these enchiladas together is super easy, making them perfect for any night of the week. They’re basically a guaranteed crowd-pleaser!
Gather Your Ingredients for Birria Enchiladas
Okay, let’s get our mise en place ready! Gather ’round, because these are the stars of our Birria Enchiladas show. You’ll need a good 2 pounds of beef chuck roast – that’s the secret to super tender, shreddable meat. For the sauce, we’re talking a big 28-ounce can of crushed tomatoes, plus two chipotle peppers in adobo sauce that you’ll want to mince up really fine, and a tablespoon of that yummy adobo sauce too. We’ll also grab one white onion, quartered, and about 4 cloves of garlic, smashed nice and flat. Don’t forget the flavor boosters: 2 bay leaves, a teaspoon each of dried oregano, ground cumin, salt, and black pepper. For the enchiladas themselves, you’ll want about a dozen corn tortillas – warming these up later is key! And for that cheesy, bubbly topping, grab a cup each of shredded Monterey Jack and cheddar cheese. Finally, for serving, have some fresh cilantro, a little white onion (finely chopped!), and some sour cream ready to go. Too easy, right?
Essential Equipment for Making Birria Enchiladas
So, to whip up these amazing Birria Enchiladas, you don’t need a whole professional kitchen, but a few key players will make your life so much easier. You’ll definitely want a nice big Dutch oven or an oven-safe pot with a lid – this is going to be our birria cooking vessel. A sharp knife and a cutting board are essential for chopping everything up. And for shredding that tender beef, two forks are total lifesavers! Oh, and a box grater if you’re grating anything fresh, though we’ve got most of our stuff prepped. Lastly, you’ll need a good old 9×13 inch baking dish for assembling those cheesy enchiladas.
Step-by-Step Guide to Perfect Birria Enchiladas
Alright, let’s get down to business! Making these Birria Enchiladas is more about patience than anything else, and trust me, the end result is SO worth it. We’re going to break it down so it feels like a breeze. Think of it like making our Garlic Butter Chicken and Potatoes Skillet – a little time investment for a huge payoff!
Preparing the Tender Birria Meat
First things first, preheat your oven to 350 degrees F (175 degrees C). Don’t skip this! While it’s heating up, let’s get that beef ready. Just give it a good season with salt and pepper. Now, heat up a tablespoon of olive oil in your big Dutch oven or any oven-safe pot over medium-high heat. We want to sear that beef until it’s got a nice brown crust on all sides – this locks in all the good stuff! Toss in your quartered white onion, those smashed garlic cloves, bay leaves, oregano, cumin, and a bit more salt and pepper. Then, pour in the crushed tomatoes, the minced chipotle peppers, and that tablespoon of adobo sauce. Stir it all together, bring it to a gentle simmer, pop the lid on tight, and slide that pot into the oven. Let it cook for a good 3 to 4 hours. You’ll know it’s ready when the beef is super tender and falls apart with just a fork. It’s like magic!
Assembling Your Birria Enchiladas
Once that glorious beef is fall-apart tender, carefully take the pot out of the oven. Remove the beef and shred it all up with two forks – it should be so easy! Don’t forget to fish out those bay leaves and onion quarters, we don’t need them anymore. Stir the shredded beef back into that amazing sauce. Now, for the tortillas! We need them to be nice and pliable so they don’t crack. You can quickly dip them in some warm oil (just a quick dip, not fry!) or even microwave them wrapped in a damp paper towel for about 30 seconds. Once they’re soft, dip each tortilla right into that rich birria sauce to coat it, then lay a good spoonful of that shredded beef inside. Roll ’em up snugly and place them seam-side down in your 9×13 inch baking dish. It’s like building little flavor packages, similar to how we layer ingredients for our Air Fryer Tacos Extravaganza!
Baking and Finishing the Birria Enchiladas
Now that all your tortillas are filled and nestled together in the baking dish, pour any extra birria sauce you have all over the top. Get it everywhere! Then, sprinkle those two cups of shredded Monterey Jack and cheddar cheeses evenly over everything. Pop that dish back into the oven for about 15-20 minutes. You want the cheese to be perfectly melted and bubbly, maybe even a little golden brown in spots. Once it’s golden and gooey, take it out. For the grand finale, sprinkle on that fresh cilantro and chopped white onion. Serve them up with a dollop of sour cream on the side – it’s the perfect cooling contrast. Enjoy every single bite!
Tips for Success with Birria Enchiladas
Want these Birria Enchiladas to be absolutely perfect? Here are a couple of my go-to tricks that really make a difference. First off, warming those tortillas is a MUST! Don’t skip that step, or you’ll end up with cracked tortillas, and nobody wants that. Another thing is to make sure your birria sauce isn’t too watery; if it looks a little thin after shredding the beef, just let it simmer uncovered for a few extra minutes to thicken up. And for the cheesiest topping, make sure your oven is fully heated before the enchiladas go in – that high heat helps melt everything perfectly!
Ingredient Notes and Substitutions for Birria Enchiladas
Let’s chat about a couple of these ingredients in our Birria Enchiladas, just so you know exactly what you’re working with! That beef chuck roast is pretty non-negotiable for that melt-in-your-mouth texture, but if you absolutely had to, you could try using beef short ribs. The chipotle peppers in adobo are where you get that smoky heat, so honestly, don’t skip them! If you need it less spicy, just use one pepper. And for the salt, I always reach for Kosher salt because it has this great texture and clean flavor, but regular table salt works too, just maybe use a smidge less. You might want to check out this guide to Kosher salt to see why I love it!
Serving Suggestions for Your Birria Enchiladas
These Birria Enchiladas are so rich and flavorful, you don’t need much else, but a few things really make them sing! A simple side of black or refried beans is always a winner. For something fresh and bright, a crisp, crunchy salad like our Pineapple Cucumber Salad or even a refreshing Cucumber Caprese Salad cuts through the richness beautifully. Don’t forget some Mexican rice if you’re feeling ambitious!
Storage and Reheating Your Birria Enchiladas
Even though these Birria Enchiladas disappear fast, sometimes we have leftovers – which is a win! If you’ve got some to stash, let them cool down a bit first. Then, pop them into an airtight container or cover your baking dish tightly with plastic wrap and foil. They’ll keep nicely in the fridge for about 3-4 days. Want to freeze them? That works too! Just make sure they’re completely cooled, then wrap them well. For reheating, the fridge ones can go straight into a 350°F oven for about 15-20 minutes until heated through and bubbly. If they’re frozen, thaw them overnight in the fridge first before baking.
Frequently Asked Questions about Birria Enchiladas
Got some burning questions about making these amazing Birria Enchiladas? I totally get it! Let’s dive in.
Can I make the birria meat ahead of time?
Absolutely! This is one of my favorite makeup-ahead meals. You can totally make the birria beef and sauce a day or two in advance, store it in the fridge, and then assemble and bake the enchiladas when you’re ready. It actually can taste even better the next day because the flavors have more time to meld together. It’s perfect for busy weeknights or when you want to prep for a party. Looking for more make-ahead ideas? Check out these weight loss recipes that are great for batch cooking too!
What kind of tortillas are best for these Birria Enchiladas?
Corn tortillas are definitely the way to go here! They hold up so much better to the sauce and the baking process without getting soggy. You just want to make sure you warm them up a bit before you stuff and roll them – a quick dip in warm oil or a few seconds in the microwave really makes them pliable so they don’t crack. While flour tortillas could work, they just don’t give you that authentic enchilada vibe that corn tortillas do.
How spicy are these Birria Enchiladas?
They have a nice, savory warmth to them, thanks to those chipotle peppers in adobo sauce. It’s not a fiery, blow-your-head-off spicy, but more of a smoky, deep heat that complements the beef perfectly. If you like it spicier, definitely add an extra chipotle pepper or a bit more of that adobo sauce. If you prefer them milder, you can use less or even remove the seeds from the chipotle peppers before mincing them. They’re really customizable! If you’re focused on meals that are great for fitness goals, you might like some of these high-protein meals, which you can always adapt for flavor.
Can I use a different cut of beef for the birria?
While beef chuck roast is my absolute favorite for its amazing tenderness and flavor when slow-cooked, you could experiment with other cuts. Beef short ribs would also work wonderfully, bringing a rich, beefy flavor. Just be mindful that cooking times might vary slightly depending on the cut. The key is a cut that has enough fat and connective tissue to break down beautifully over those few hours in the oven, giving you that signature shreddable texture.
Nutritional Information for Birria Enchiladas
Just a heads-up, the nutrition info for these amazing Birria Enchiladas is an estimate, you know? It can totally change depending on exactly what ingredients you use and how big you make your servings. But, generally speaking, one enchilada will clock in around 550 calories, with about 35 grams of fat and a solid 30 grams of protein. You’ll also find around 5 grams of sugar and 800 milligrams of sodium. For the full scoop, you can always check out our disclaimer page!
Share Your Birria Enchiladas Experience!
Okay, now it’s YOUR turn to shine! I’d absolutely LOVE to hear all about your Birria Enchiladas adventures. Did you try a special topping? Did your family devour them faster than mine? Drop a comment below, give this recipe a star rating if you enjoyed it, or tag me on social media with your amazing photos! Your feedback means the world, and I can’t wait to see what you create. Don’t be shy, let’s connect! If you have any questions or just want to share a sweet story about making them, you can always reach out!
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Birria Enchiladas
- Total Time: 4 hours 20 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A recipe for birria enchiladas.
Ingredients
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 white onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (28 ounce) can crushed tomatoes
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped white onion
- 1/4 cup sour cream
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Season the beef chuck roast with salt and pepper.
- Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until browned.
- Add the quartered onion, smashed garlic, bay leaves, oregano, cumin, salt, and pepper to the pot.
- Pour in the crushed tomatoes, minced chipotle peppers, and adobo sauce. Stir to combine.
- Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
- Bake for 3 to 4 hours, or until the beef is tender and easily shreds with a fork.
- Remove the beef from the pot and shred it using two forks. Discard the bay leaves and onion quarters.
- Return the shredded beef to the pot with the sauce and stir to coat.
- Warm the corn tortillas slightly to make them pliable. You can do this by quickly dipping them in warm oil or microwaving them for a few seconds.
- Dip each tortilla into the birria sauce, then fill it with some of the shredded beef.
- Roll up the filled tortillas and place them seam-side down in a 9×13 inch baking dish.
- Pour any remaining birria sauce over the enchiladas.
- Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro and chopped white onion before serving. Serve with sour cream on the side.
Notes
- For a spicier enchilada, add more chipotle peppers in adobo sauce.
- You can prepare the birria meat ahead of time and refrigerate it until ready to use.
- If you don’t have a Dutch oven, you can use a large pot with a tight-fitting lid and bake it in the oven.
- Prep Time: 20 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 550
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
- Cholesterol: 120
Keywords: birria enchiladas, beef enchiladas, mexican food, comfort food, shredded beef