Birria Enchiladas with Consommé

Birria Enchiladas bring the rich, slow-cooked flavors of traditional Mexican birria into a baked dish that’s perfect for feeding a crowd. I first made these after tasting birria tacos at my local farmers market in San Diego, where a vendor from Tijuana was selling the most incredible shredded beef I’d ever tried – I knew I had to recreate those flavors at home.

There’s something magical about the way birria beef melts in your mouth after hours of simmering in chile-infused broth. These enchiladas capture all that deliciousness, wrapped in soft corn tortillas and topped with melted cheese. The best part? You get a bowl of rich consommé on the side for dipping, just like traditional birria tacos. I make these birria enchiladas whenever I’m craving comfort food with a Mexican twist, and they never disappoint. The combination of tender shredded beef, gooey cheese, and that deeply flavored dipping broth makes this high protein recipe absolutely irresistible.

Everything You Need for These Birria Enchiladas

I always recommend using beef chuck roast for birria because it becomes incredibly tender during the long simmer and delivers maximum flavor. Pro tip: don’t skip the step of toasting your dried chiles – it really deepens the flavor of your consommé and brings out their natural sweetness.

For the Birria:

• 3 pounds beef chuck roast
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 1 dried chipotle pepper
• 1 white onion, quartered
• 4 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 4 cups beef broth
• 2 bay leaves

For the Enchiladas:

• 12 corn tortillas
• 3 cups shredded birria beef
• 2 cups shredded Oaxaca or Monterey Jack cheese, divided (1½ cups for filling, ½ cup for topping) – I prefer Oaxaca for authentic flavor and amazing melt
• 1 white onion, diced
• 1/4 cup fresh cilantro, chopped
• 2 cups consommé from birria (reserve remaining for serving)
• Oil for frying tortillas

Equipment Needed:

• Large pot or Dutch oven
• Blender
• 9×13-inch baking dish
• Large frying pan
• Fine-mesh strainer

Step-by-Step Birria Enchilada Instructions

I recommend starting the birria early in the day or even the night before, as the flavors develop beautifully overnight in the refrigerator.

Step 1: Remove stems and seeds from dried chiles and toast them in a dry pan over medium heat for 2-3 minutes until fragrant. Watch carefully so they don’t burn – you’ll know they’re ready when you smell that deep, earthy aroma and they become slightly darker.

Step 2: Soak the toasted chiles in hot water for 20 minutes until softened. This rehydrates them and makes them easy to blend into a smooth sauce.

Step 3: In a large pot, brown the beef chuck roast on all sides over medium-high heat. This should take about 12-15 minutes total, working in batches if needed. Remove and set aside. The caramelized bits on the bottom of the pot will add incredible depth to your sauce.

Step 4: In the same pot, sauté onion and garlic until softened, about 5 minutes. Scrape up any browned bits from the bottom – this is where tons of flavor lives.

Step 5: Add the soaked chiles, cumin, oregano, pepper, and salt. Cook for 2 minutes, stirring constantly to toast the spices and wake up their flavors.

Step 6: Transfer the onion mixture and soaked chiles to a blender with 2 cups of beef broth. Blend until completely smooth, about 1-2 minutes. The sauce should be a rich, deep red color with no chunks remaining.

Step 7: Return beef to the pot, pour the chile sauce over it, and add remaining beef broth and bay leaves. Bring to a boil, then reduce heat to low and cover.

Step 8: Simmer covered for 3-4 hours until beef is tender and falling apart. Check occasionally and add water if the liquid level drops too low. The beef should shred easily with a fork when ready – if it’s still tough, give it another 30 minutes.

Step 9: Remove beef, shred with two forks, and set aside. Strain the consommé through a fine-mesh sieve and reserve. Pro tip: skim off excess fat from the top if desired, though some fat adds richness and authentic flavor.

Step 10: Preheat oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish.

Step 11: Lightly fry corn tortillas in oil for about 15-20 seconds on each side until pliable but not crispy. This prevents them from cracking when you roll them. Work quickly and drain on paper towels.

Step 12: Dip each warm tortilla in warm consommé (reheat gently if it has cooled) and fill with about 1/4 cup shredded birria beef and 2 tablespoons cheese. Don’t overfill or they’ll be difficult to roll and might break.

Step 13: Roll up tightly and place seam-side down in the greased 9×13-inch baking dish. Arrange them snugly so they stay closed during baking. Pour about 1/4 cup consommé into the bottom of the dish to prevent sticking.

Step 14: Top enchiladas with remaining ½ cup cheese and diced onion, distributing evenly.

Step 15: Bake for 15-20 minutes until cheese is melted and bubbly with golden spots on top. The edges should be slightly crispy.

Step 16: Garnish with fresh cilantro and serve immediately with extra consommé for dipping. The consommé should be hot for the best dipping experience.

Perfect Pairings for Birria Enchiladas

These enchiladas are rich and hearty, so lighter, fresh sides help balance the deep birria flavors and create a complete meal.

Mexican Rice: The fluffy, tomato-infused rice soaks up extra consommé beautifully and adds a comforting starch to balance the protein-rich enchiladas.

Refried Beans: Creamy beans provide a classic Mexican side that adds fiber and makes the meal even more filling without overwhelming the birria.

Fresh Guacamole: The cool, creamy avocado cuts through the richness of the beef and cheese perfectly while adding healthy fats.

Pickled Red Onions: Tangy, crisp onions add brightness and acidity that balances the savory birria enchiladas and refreshes your palate between bites.

Mexican Street Corn Salad: Sweet corn with lime, cotija cheese, and chili powder brings freshness and crunch to your plate.

More Mexican-Inspired Recipes to Love

These birria enchiladas pair perfectly with other Mexican comfort food favorites that bring bold flavors to the table. For another cheesy, crowd-pleasing dish, try the Queso Chicken Enchiladas Bake or the zesty Jalapeno Popper Cheesy Chicken Enchiladas, both featuring that same satisfying combination of tender protein and melted cheese that makes enchiladas irresistible.

Looking for soup alternatives with Mexican flair? The Green Chicken Enchilada Soup Recipe and Crock Pot Green Enchilada Chicken Soup deliver similar vibrant flavors in a warming, spoonable format. For a fun Tex-Mex twist, serve these enchiladas alongside the creative Beefy Melt Burrito or hearty Loaded Potato Taco Bowl for a complete Mexican-inspired feast.

Storing Your Birria Enchiladas

Store leftover birria enchiladas in an airtight container in the refrigerator for up to 4 days. I recommend keeping the extra consommé in a separate container so you can reheat it fresh for dipping – it stays flavorful for up to 5 days refrigerated.

To reheat, place enchiladas in a baking dish, cover with foil, and warm in a 350°F oven for 15-20 minutes until heated through. Add a splash of consommé to the bottom of the dish to prevent drying out. You can also microwave individual portions for 2-3 minutes, though the oven method keeps the texture better and the cheese doesn’t get rubbery.

For longer storage, freeze assembled but unbaked enchiladas in a freezer-safe container for up to 3 months. Pro tip: freeze the consommé separately in freezer bags laid flat for easy storage. Thaw overnight in the refrigerator before baking as directed, adding an extra 5-10 minutes to the baking time if still slightly cold.

Your Birria Enchiladas Questions Answered

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