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Birria Enchiladas

Birria enchiladas with tender shredded beef in a rich red chile sauce, baked until bubbly and layered with melted Oaxaca cheese. Corn tortillas are dipped, rolled, and finished with a crisp-topping garnish of onion and cilantro.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Birria red sauce and filling
  • 2 cup shredded birria beef
  • 2 cup birria consomé
  • 12 corn tortillas
  • 6 guajillo peppers
  • 3 ancho peppers
  • 4 clove garlic
  • 1 tsp cumin
  • 1 tsp oregano
  • 0.5 tsp cloves
  • 2 cup shredded oaxaca cheese
  • 0.5 cup diced onion
  • 0.25 cup cilantro
  • oil for dipping tortillas Use enough for quick dipping and light frying of tortillas.
  • salt to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Toast and rehydrate the dried chiles
  1. Toast guajillo peppers and ancho peppers in a dry cast iron skillet over medium heat for 2 minutes, watching closely until fragrant. Transfer to a bowl and soak in hot water for 10 minutes to soften.
  2. Blend rehydrated guajillo peppers and ancho peppers with garlic, cumin, oregano, cloves, and 1 cup of the soaking liquid until smooth. Strain the blended mixture through a fine mesh to make a silky red chile sauce.
Assemble and bake
  1. Spread a thin layer of the red sauce on the bottom of a 9x13 baking dish. Dip each corn tortilla in oil, then quickly in the red sauce so it coats without tearing.
  2. Fill each tortilla with shredded birria beef and 2 tablespoons cheese, then roll and place seam-side down in the dish. Pour remaining red sauce mixed with birria consomé over the enchiladas.
  3. Top with the remaining shredded oaxaca cheese and bake at 375°F for 20 minutes until bubbly. Garnish with diced onion and cilantro before serving.

Notes

For best texture, dip tortillas quickly—too long in chile sauce can make them tear and leak. Store leftovers covered in the fridge for up to 4 days; reheat in the oven at 350°F until hot and re-bubbly. Freezing is not recommended for the baked dish because tortillas can soften further after thawing. For a lower-fat swap, use part-skim Oaxaca-style cheese and dip tortillas in a lighter amount of oil.