Birria Enchiladas

enchiladas

This birria enchiladas recipe is made by using birria meat leftovers. Corn tortillas are lightly fried and stuffed with tender beef, then smothered in a flavorful homemade enchilada sauce, topped with cheese, and baked to perfection.

prep 20

cook 30

total 50

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Equipment

1 9×11-inch (22×28 cm) baking dish

Ingredients

▢ 8 corn tortillas
▢ vegetable oil (as needed)
▢ 2 cups birria meat (shredded)
▢ 2 cups enchilada sauce
▢ 2 cups melty cheese (Monterey Jack, Mozzarella, or Cheddar)

Instructions

Heat ½ inch of oil in a frying pan over medium heat. Add one tortilla and lightly fry it for about 5-7 seconds on each side.
Place the tortilla on a plate lined with kitchen paper towels to drain excess oil. Repeat with all tortillas and set aside.
Preheat your oven to 350°F (175°).
Add ⅓ of the enchilada sauce to the bottom of a baking dish and spread with a spoon.
Place one tortilla on a plate and spread a bit of enchilada sauce, then add some shredded birria meat followed by some cheese.
Roll up the tortilla with the fillings and place it in the baking dish, seam-side down. Repeat with all tortillas until you fill the dish (read notes).
Spoon the remaining sauce over the rolled tortillas and then top with the remaining cheese.
Tent the enchiladas with aluminum foil and bake for 20 minutes, then remove the foil and bake for another 5 minutes or until the cheese is melted and lightly golden on top.
Garnish with diced onion, chopped cilantro, and some sliced radishes. Serve immediately.

Notes

A 9×11-inch baking dish was perfect to fit 8 enchiladas. If you want to double the recipe make sure to use a larger dish.
When rolling the tortillas with the birria filling, handle them gently to prevent tearing. Roll them tightly to keep the filling in place.
Birria enchiladas leftovers can be stored in the fridge for up to 2-3 days. Allow them to cool to room temperature then place them in an airtight container and store them.

Nutrition Information