Birria has quickly become one of the most beloved dishes to cross from regional Mexican cuisine into mainstream food culture. Known for its deeply spiced broth, tender shredded meat, and bold chile-forward flavor, birria is traditionally served as a stew or paired with tortillas for dipping. These Birria Enchiladas take everything people love about birria and transform it into a baked, cheesy, comforting dish that bridges tradition and modern fusion cooking.

This recipe combines slow-cooked birria beef with classic enchilada preparation. Corn tortillas are filled with juicy shredded meat, rolled, baked under a blanket of rich birria sauce and melted cheese, and finished with fresh garnishes that balance the dish perfectly. The result is indulgent without being overwhelming, hearty without being heavy, and deeply satisfying from the first bite to the last.

Birria enchiladas are ideal for weekend cooking, family dinners, and special occasions. They can be prepped ahead of time, reheat beautifully, and pair wonderfully with simple sides like rice, beans, or a crisp salad. Most importantly, they showcase the depth and complexity of Mexican flavors in a way that feels both authentic and approachable.

What Makes Birria So Special

Birria originates from the Mexican state of Jalisco and is traditionally made with goat, though beef has become more common outside of Mexico. The defining feature of birria is its broth—also known as consomé—which is infused with dried chiles, garlic, spices, and slow-simmered meat drippings.

That consomé becomes the backbone of this enchilada recipe. Instead of using a separate enchilada sauce, the birria broth itself coats the tortillas, infusing every layer with smoky, savory richness. Baking the enchiladas allows the flavors to meld while the cheese adds a creamy contrast to the bold chile base.

Ingredients

Birria Filling

3 cups shredded birria beef (homemade or prepared)
1 cup birria consomé (strained)
½ tsp ground cumin
½ tsp dried oregano

Enchiladas

10–12 corn tortillas
2 cups shredded Oaxaca cheese or low-moisture mozzarella
½ cup birria consomé (for dipping tortillas)
1 tbsp vegetable oil

Toppings

Finely chopped white onion
Fresh cilantro, chopped
Lime wedges

Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Warm birria consomé in a saucepan until hot but not boiling.
Heat a skillet with vegetable oil over medium heat.
Lightly dip each tortilla into warm consomé, then briefly heat in the skillet to soften.
Fill each tortilla with shredded birria beef and a sprinkle of cheese.
Roll tortillas tightly and place seam-side down in baking dish.
Pour remaining consomé over enchiladas.
Top evenly with remaining cheese.
Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
Rest 5 minutes before serving. Garnish with onion, cilantro, and lime.

Tips for the Best Birria Enchiladas

Use freshly made birria for maximum flavor
Don’t oversoak tortillas to avoid tearing
Let enchiladas rest before serving for clean slices

Variations and Customizations

Birria enchiladas can be adapted easily. Add sautéed onions inside the filling, use a blend of cheeses, or finish with crema for a milder contrast. Chicken birria also works well for a lighter option.

Serving Suggestions

Serve with Mexican rice, refried beans, or a simple cabbage slaw. Extra consomé on the side for dipping takes these enchiladas to the next level.

Cultural Context

Birria has deep cultural roots in Mexican cuisine, traditionally served at celebrations and gatherings. This enchilada version honors those flavors while presenting them in a baked, shareable format ideal for modern kitchens.