Let Me Tell You About These Cheesy Birria Enchiladas
If you’ve ever wished you could wrap up everything good about birria tacos and a gooey enchilada into one big, melty, oven-baked hug—well, friend, that’s exactly what I did here (probably on a chilly Tuesday night when my brain was fried and I needed dinner to be exciting, not another routine weeknight). I first made these when my cousin came over with leftover birria and we realized, hey, tortillas + cheese + leftover birria = magic. We may or may not have eaten them straight from the pan; I’ll never admit it publicly. Also, funny thing, I once dropped half the cheese on the floor and the dog had the best dinner of his life. So now I keep it out of reach—lesson learned!
Why I Keep Coming Back to This Recipe
I make this when I want to impress but don’t have the energy for something fussy. My family goes wild for these because the birria is rich and spicy, but you get all the comfort of melted cheese. (My teenager even claims they taste better cold the next day—which, okay, is not how I eat them, but to each their own.) Honestly, the best part is how forgiving it is; if you’re having a day where you can only find flour tortillas, go for it. I’ve even used supermarket rotisserie chicken mixed with birria sauce in a pinch—don’t tell my abuela though.
Gather Your Ingredients (or Improvise, I Won’t Judge)
- 2 cups shredded birria beef – Homemade is awesome, but canned or store-bought birria works too. I’ve even tossed in leftover pot roast once.
- 8–10 corn tortillas – Or flour if that’s what’s hanging out in your fridge. My grandmother always insisted on the yellow corn ones, but I honestly just use whatever’s on the counter.
- 2 cups shredded cheese – Oaxaca is classic, but I’ve used cheddar, Monterey jack, or that bag of “Mexican blend” when time is tight. Mix and match—nobody’s judging.
- 1 cup birria consommé – You know, that reddish broth. If you’re short, add some beef stock with a bit of chili powder. (Once I used taco sauce; not bad!)
- ½ onion, finely chopped
- Fresh cilantro, handful, chopped (skip if you’re one of those folks who thinks it tastes like soap, I get it!)
- ½ cup sour cream (optional, but I’m always on Team Sour Cream)
- Lime wedges for serving
How I Throw These Together (And Sometimes Mess Up)
- Preheat the oven to 400°F (about 200°C for my metric friends). Grease a baking dish—9x13 is what I use, but any big-ish one works, just don’t make it tiny or you’ll have a cheese volcano.
- Warm up your tortillas. Trust me, don’t skip this—otherwise, they crack like my patience after 6 pm. Microwave under a damp towel for 30 seconds or flip them in a dry pan until they’re floppy.
- Dip each tortilla in birria consommé. This is messy, just embrace it. Scoop a bit of shredded beef into the center, sprinkle cheese, then (not so neatly) roll it up and plop seam side down in your baking dish. Repeat till you run out or the pan’s full.
- Pour extra consommé over the top. Don’t drown it, but give a generous drizzle so things stay saucy. Layer the rest of the cheese over everything. (This is where I usually sneak a taste—no shame.)
- Scatter onions and a little cilantro, if you like. Pop the whole thing in the oven for about 20 minutes, or until bubbly and the cheese is all oozy. If you like it crispy, broil for an extra 2–3 minutes. But watch it like a hawk—burnt cheese is tragic.
- Let it cool a few minutes before serving, unless you enjoy burning the roof of your mouth (been there, regret every time).
Things I’ve Learned (Usually the Hard Way)
- If your tortillas tear, it’s okay—just patch them up. The cheese covers all sins, honestly.
- Don’t overstuff or you’ll end up wrestling them closed, and then cursing. Less is more here.
- Actually, I find it works better if you layer a few tortillas flat on the bottom for a mini-enchilada-lasagna situation. Try it if you’re feeling wild.
Variations I’ve Tried (Some Winners, Some…Not)
- Chicken birria works fine—just not quite as rich. Pork’s great too. I once tried tofu birria for my veggie friends; it tasted okay, but the texture was just…odd? Maybe I did something wrong.
- Swap in green salsa instead of consommé if you’re out (it changes the flavor but still yum).
- I’ve layered in sautéed bell peppers once—tasty, though my kids picked them out.
About the Equipment (Or What to Do If You Don’t Have It)
I use a 9x13 baking dish and a decent spatula, but honestly, I’ve made these in a foil roasting pan at a picnic, and even once in a cast iron skillet. If you lack a microwave for tortillas, just wrap them in foil and pop in the oven for a few minutes. They’ll soften right up.
How to Store Leftovers (If They Even Make It That Far)
Store in an airtight container in the fridge for up to 3 days—though honestly, in my house it never lasts more than a day! When reheating, add a splash of consommé so it doesn’t dry out. Or just eat them cold, apparently. Freezes fine, but I think the cheese texture gets a little weird.
How We Serve ’Em (Our Table’s Traditions)
I love to pile on extra cilantro and a squeeze of lime; my husband swears by pickled jalapeños on top (he puts them on everything). Sometimes we add a scoop of homemade guacamole or even a side of simple street corn (like this). If it’s just me, I eat straight from the dish in my pajamas. No shame.
Hard-Learned Tips From Someone Who’s Messed Up
- I once tried rushing the rolling step, and all my fillings fell out—it was more birria casserole than enchiladas. Slow down, just a little, and tuck those ends in.
- Don’t skip the consumme on top! Tried that once and ended up with dry, sad enchiladas. Never again.
- Actually, if you want that crispy cheese edge, let it broil until the top is bubbly and golden—don’t be scared, just keep an eye out so you don’t burn it.
Real Questions I’ve Gotten About These Enchiladas
- Can I use canned birria? Absolutely. I do it more often than I care to admit, especially when it’s too hot to cook all day.
- Is flour really okay for the tortillas? Yep, I’ve done it plenty. Some folks say it’s not authentic, but listen, it’s dinner not a history test.
- Can I make these spicy? Oh yeah, add some sliced jalapeños, or a little hot sauce in the consommé. Or just let everyone add spice at the table—my kids are spice wimps.
- What’s the best cheese? I think Oaxaca melts the best, but Monterey Jack is a close second. That pre-shredded bag mix is fine for regular nights, don’t sweat it.
- I don’t have a baking dish—can I still make these? Use anything oven-safe, even a rimmed sheet pan lined with foil. I’ve even made a half batch in a pie plate before. Just don’t pile them too high.
And, if you get stuck or want to nerd out about birria, I found this seriously in-depth birria guide on Serious Eats—I learned a ton the first time I tried making it myself.
Anyway, that’s how I do my Cheesy Birria Enchiladas (Oven Baked). Give it a whirl, make a mess, and eat it with people you like. That’s what it’s all about.
Ingredients
- 2 cups cooked and shredded birria beef
- 12 corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese blend
- ½ cup diced white onion
- ¼ cup chopped fresh cilantro
- ½ cup beef birria consommé (optional, for extra flavor)
- 1 tablespoon vegetable oil
Instructions
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1Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with vegetable oil.
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2Warm the corn tortillas in a skillet or microwave until pliable. Dip each tortilla lightly in the birria consommé (if using) for extra flavor.
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3Fill each tortilla with a generous spoonful of shredded birria beef and a sprinkle of diced onion. Roll up and place seam-side down in the prepared baking dish.
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4Pour the enchilada sauce evenly over the rolled tortillas. Top with the shredded Mexican cheese blend.
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5Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
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6Garnish with chopped cilantro before serving. Enjoy hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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