These Easy Cheesy Birria Enchiladas are a tasty treat! Soft corn tortillas are filled with flavorful birria beef and melted cheese, then topped with all your favorite toppings.
What’s not to love about cheese and spice? I can’t resist making extra just so I have leftovers for lunch! Trust me, these enchiladas will steal the show at dinner.
Key Ingredients & Substitutions
Birria Beef: It’s best to use slow-cooked birria beef, but you can easily purchase pre-made birria from a local market. For a quicker option, shredded rotisserie chicken works well too, just season it with some spices to mimic the birria flavor.
Corn Tortillas: Small corn tortillas are ideal for enchiladas. If you can’t find them, flour tortillas are a good substitute but will provide a different texture. Just ensure they’re warmed before filling to avoid tearing.
Creamy Cheese Blend: I like using a Mexican blend of cheeses for the best flavor. If unavailable, try Monterey Jack mixed with some cheddar for creaminess and a little kick. Vegan cheese options are available if you prefer plant-based!
Birria Consommé or Sauce: If birria consommé isn’t on hand, red enchilada sauce will work in a pinch. It might taste slightly different, but it will still provide great flavor. You can also make a quick homemade sauce with tomato sauce and spices.
How Do I Fry Tortillas Without Making a Mess?
Frying tortillas can be tricky, but here are some tips to keep it tidy and effective:
- Use just enough oil to coat the bottom of the skillet, about 1 tablespoon per tortilla.
- Keep the oil at medium heat, so tortillas stay flexible without becoming greasy.
- Fry each tortilla for about 10-15 seconds until softened, then flip. Don’t let them get crispy!
- After frying, let them drain on paper towels, absorbing excess oil and keeping them soft.
This method ensures your tortillas are pliable, and you avoid a splatter mess while frying!
Easy Cheesy Birria Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 3 cups birria beef (shredded, from slow-cooked or store-bought birria)
- 12 small corn tortillas
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, queso quesadilla)
For the Sauce:
- 2 cups birria consommé or red enchilada sauce
For the Garnish:
- 1/2 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced radishes (optional, for garnish)
- 2 tablespoons vegetable oil or neutral oil (for frying tortillas)
- Sour cream or Mexican crema (optional, for serving)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 30 minutes of active cooking time, plus an additional time for preparing the birria if you’re making it from scratch. If using store-bought birria, you can have the enchiladas ready in about 30 minutes. A quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Birria Beef:
If you don’t have birria beef ready, you’ll need to slow-cook beef with traditional spices like chili peppers, garlic, cumin, cloves, and bay leaves until it’s tender. Once it’s done, shred the meat with a fork. Don’t forget to reserve some of the delicious cooking broth, known as consommé!
2. Heat the Sauce:
In a medium saucepan, warm the birria consommé or red enchilada sauce over medium heat until everything is nice and warm. Keep it on low heat while you prepare the rest.
3. Fry the Tortillas:
In a skillet, heat the vegetable oil over medium heat. You want to lightly fry each corn tortilla for about 10-15 seconds on each side, just until they’re soft and pliable. After frying, let them drain on a paper towel to absorb extra oil.
4. Assemble the Enchiladas:
Take each fried tortilla and quickly dip it into the warm birria consommé or enchilada sauce for just a moment. Then place the tortilla on a plate. Spoon a generous amount of shredded birria beef and some cheese down the center of the tortilla. Roll it up tightly and place it seam-side down in a baking dish. Repeat until you’ve assembled all the enchiladas.
5. Top and Melt Cheese:
Once all your enchiladas are in the dish, pour any remaining warm consommé or sauce over the top. Then sprinkle the extra shredded cheese over everything, making it nice and cheesy!
6. Melt the Cheese:
Preheat your oven to 375°F (190°C). Place your dish in the oven for about 10 minutes or until the cheese is melted and bubbly. If you prefer, you can broil it for 2-3 minutes—just keep a close eye on it so it doesn’t burn!
7. Garnish and Serve:
Take the enchiladas out of the oven and garnish them with chopped white onion, fresh cilantro, and diced radishes if you like. Serve them warm with sour cream or crema and lime wedges on the side.
Enjoy these tender, juicy, cheesy birria enchiladas that combine rich flavors and a satisfying spicy kick! They’re sure to be a hit with family and friends!
FAQ for Easy Cheesy Birria Enchiladas
Can I Use Store-Bought Birria Beef?
Absolutely! Using store-bought birria beef is a great time-saver. Just make sure to heat it up thoroughly before assembling the enchiladas. Most grocery stores have this available in their refrigerated section.
What If I Don’t Have Birria Consommé?
No problem! If you don’t have birria consommé, you can substitute it with red enchilada sauce. While the flavor will differ slightly, it will still work wonderfully for this dish.
Can I Make This Recipe Vegetarian?
Yes, you can easily make vegetarian enchiladas! Substitute the birria beef with shredded cooked mushrooms, jackfruit, or seasoned black beans. Use vegetable broth instead of beef consommé to keep the flavor rich.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave or warm in the oven until heated through. Consider adding a splash of broth to keep them moist!
