Festive Birria Enchiladas

On a chilly evening not long ago, I decided to turn a slow-simmered pot of birria into something a little unexpected enchiladas. The kitchen filled with the smoky scent of toasted chiles, warm spices, and tender beef bubbling away in rich broth.

Birria itself is deeply rooted in celebration, often prepared for weddings or holidays, where patience and love are the main ingredients. When I shredded the meat, it practically melted between my fingers, juicy and packed with all that slow cooked flavor.

Instead of serving it the classic way with consomé for dipping, I layered it into enchiladas rolled, sauced, and baked until the cheese bubbled beautifully. The result? A dish that tasted like fiesta comfort: rich, slightly smoky, cheesy, and deeply satisfying.

Each bite carried a hint of spice from the chiles, the creaminess of melted cheese, and the tender pull of the birria beef. It’s the kind of meal that deserves a special spot at the table a festive dinner or simply to celebrate a quiet evening at home with good food and good company.

Short Description

These Festive Birria Enchiladas blend deep Mexican flavors with cozy comfort, perfect for gatherings or weeknight indulgence.

Key Ingredients

• 3 lbs beef chuck roast (or short ribs, lamb, or goat)
• 6 dried guajillo chiles
• 4 dried ancho chiles
• 1 large white onion
• 6 garlic cloves
• 2 bay leaves
• 1 cinnamon stick
• 3 whole cloves
• 1 tsp Mexican oregano
• 1 tsp cumin seeds (or ground cumin)
• 4 cups beef broth
• 16 corn tortillas
• 2 cups enchilada sauce (homemade, store-bought, or birria consomé)
• 2 cups shredded Oaxaca or Monterey Jack cheese
• ½ cup crumbled Cotija cheese
• Fresh cilantro, for garnish

Tools Needed

• Large Dutch oven or heavy pot
• Skillet
• Blender
• Mixing bowl
• Baking dish
• Tongs or spatula

Cooking Instructions

Step 1: Prepare the Chiles
Remove the stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet for about 30 seconds per side until fragrant, being careful not to burn them. Soak them in hot water for 15–20 minutes until softened.

Step 2: Blend the Sauce
Transfer the softened chiles to a blender. Add garlic, onion, cinnamon stick, cloves, cumin, oregano, and 2 cups of beef broth. The mixture is too thick, add a little more broth to achieve a pourable consistency.

Step 3: Cook the Meat
Season the beef with salt and black pepper. In a large Dutch oven over medium high heat, sear the beef on all sides until browned. Reduce the heat to low, cover, and simmer for 2½ to 3 hours until the meat is fork-tender.

Step 4: Shred the Beef
Remove the beef from the pot and shred it using two forks. Strain the broth to remove solids and set aside. This flavorful broth can double as your enchilada sauce or dipping consomé.

Step 5: Prepare the Tortillas
Warm the corn tortillas on a skillet or directly over low flame for a few seconds on each side until pliable. This prevents cracking when rolling.

Step 6: Assemble the Enchiladas
Spoon shredded birria into each tortilla, roll it up tightly, and place seam-side down in a greased baking dish. Continue until all tortillas are filled.

Step 7: Add Sauce and Cheese
Pour the enchilada sauce (or reserved birria broth) evenly over the rolled tortillas. Sprinkle generously with shredded Oaxaca or Monterey Jack cheese.

Step 8: Bake to Perfection
Bake at 375°F (190°C) for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.

Step 9: Garnish and Serve
Top with crumbled Cotija cheese and a handful of fresh cilantro. Serve warm and enjoy every flavorful, cheesy bite.

Why You’ll Love This Recipe

A creative twist on traditional birria that’s easier to serve and share

Rich, smoky flavors balanced with creamy melted cheese

Comforting yet festive perfect for family dinners or celebrations

Customizable with your favorite toppings or protein swaps

Freezer-friendly and reheats beautifully for quick future meals

Mistakes to Avoid & Solutions

Mistake 1: Burning the dried chiles while toasting
Solution: Toast over medium heat for just a few seconds per side until aromatic. Burned chiles turn the sauce bitter.

Mistake 2: Skipping the sear on the beef
Solution: Browning adds depth and a caramelized flavor base for the sauce. Always sear before simmering.

Mistake 3: Overcrowding the baking dish
Solution: Leave a bit of space between enchiladas for even baking and sauce coverage.

Mistake 4: Using cold tortillas
Solution: Warm tortillas before filling to prevent cracking.

Mistake 5: Adding too much sauce before baking
Solution: Use just enough to coat too much liquid can make enchiladas soggy.

Serving and Pairing Suggestions

Serve with a side of Mexican rice or refried beans

Add a light cabbage slaw for crunch and freshness

Pair with a tangy salsa verde or a dollop of sour cream

Serve family style on a large platter for gatherings

Enjoy with cold agua fresca, margarita, or a chilled beer

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days

Freeze enchiladas (before baking) for up to 2 months

Reheat in the oven at 350°F (175°C) for 15 minutes or until hot

Add a splash of broth or sauce when reheating to keep them moist

FAQs

1. Can I make the birria in an Instant Pot or slow cooker?
Yes, you can! For the Instant Pot, cook on high pressure for 1 hour and let it naturally release. In a slow cooker, cook on low for 6–7 hours.

2. What if I can’t find guajillo or ancho chiles?
Use a mix of New Mexico or pasilla chiles as substitutes they provide a similar depth and color.

3. Can I make this recipe ahead of time?
Yes, assemble the enchiladas up to a day in advance, refrigerate, and bake just before serving.

4. Is it possible to make this dish less spicy?
Remove the seeds from the chiles and add more broth to mellow the heat.

5. Can I use flour tortillas instead?
You can, but corn tortillas give a more authentic flavor and texture for enchiladas.

Tips & Tricks

Add a small amount of birria broth to the enchilada filling for extra juiciness.

For a smoky depth, char the onions and garlic slightly before blending.

Layer sauce both under and over the enchiladas for even flavor.

Sprinkle a bit of Cotija before baking for a salty crusty layer.

Rest the enchiladas for 5 minutes after baking to help them set.

Recipe Variations

Chicken Birria Enchiladas
Replace beef with 3 lbs boneless chicken thighs. Reduce simmering time to 1½ hours, then shred and proceed as directed. The flavor becomes lighter but still deeply spiced.

Vegetarian Birria Enchiladas
Use mushrooms or jackfruit instead of meat. Cook them in the chile sauce for 20 minutes until tender. The texture stays hearty while remaining plant-based.

Cheese Stuffed Enchiladas
Skip the meat and stuff tortillas with Oaxaca cheese, spinach, and a little birria sauce before baking. It turns into a gooey, comforting vegetarian version.

Spicy Birria Enchiladas
Add a chipotle pepper in adobo sauce to the blender mix for smoky heat. Perfect for spice lovers.

Crispy Birria Enchiladas
After baking, broil for 2–3 minutes to crisp up the cheese and edges for a satisfying crunch.

Final Thoughts

Birria enchiladas bring together the soul of Mexican cuisine and the comfort of a home baked favorite. The slow cooked beef, rich chile sauce, and melted cheese create layers of flavor that feel festive yet familiar. Making them transforms the kitchen into a space filled with warmth, spice, and anticipation.

Each toasting the chiles to pulling the tender beef apart feels rewarding. When the bubbling dish comes out of the oven, you know you’ve made something special. These enchiladas aren’t just food; they’re an experience rich, vibrant, and made to be shared.