Name: Birria Enchiladas
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Ingredients: 3 lbs beef chuck roast (Use a reasonably priced cut for best results.); 6 pieces dried guajillo chiles (Remove stems and seeds.); 4 pieces dried ancho chiles (Remove stems and seeds.); 1 large white onion (Roughly chopped, use half for blending.); 6 cloves garlic (Add to sauce.); 2 pieces bay leaves; 1 piece cinnamon stick; 3 whole cloves; 1 tsp Mexican oregano; 1 tsp cumin seeds (Can substitute with ground cumin.); 4 cups beef broth (Plus extra if needed.); 16 pieces corn tortillas; 2 cups enchilada sauce (Use store-bought or homemade.); 2 cups shredded Oaxaca or Monterey Jack cheese; ½ cup crumbled Cotija cheese; 1 bunch fresh cilantro (For garnish.)

I grew up watching my abuela slow-simmer beef until it fell apart — those deep, smoky flavors are what make these Birria Enchiladas irresistible. This dish takes the classic Mexican birria braise, shreds the meat, then tucks it into tortillas, baths the rolled enchiladas in rich sauce, and melts cheese on top. It’s a celebration of texture and smoky-chile depth — perfect for a weekend dinner, feeding a crowd, or turning leftover birria into something even more comforting.

Why you’ll love this dish

Birria Enchiladas combine the best of two worlds: the tender, flavor-packed meat of classic birria and the cheesy, oven-baked comfort of enchiladas. It’s a great way to stretch a relatively inexpensive cut like chuck roast into a meal that serves many. Make it for a family gathering, a football party, or when you want an elevated weeknight meal with make-ahead potential. If you love bold chiles and rich consomé for dipping, this is the recipe to try.

“The sauce is deep and smoky, the beef shreds so tender you don’t need a knife — every bite tastes like it simmered all day.”

This version leans authentic but stays approachable: if you want to build your own spice base first, I recommend pairing it with a homemade birria seasoning to dial in the flavors exactly how you like them.

How this recipe comes together

Toast and rehydrate the guajillo and ancho chiles to unlock their smoky, sweet flavors.
Blend those chiles with aromatics and spices into a smooth, fragrant sauce.
Sear a 3-lb chuck roast to build a caramelized crust, then braise it low and slow in the chile sauce and beef broth until fork-tender.
Shred the meat, reserving the consommé (that liquid is pure gold for dipping).
Warm and fill corn tortillas with shredded birria, roll, arrange in a baking pan, then pour additional sauce and top with Oaxaca or Monterey Jack.
Bake briefly to melt the cheese, finish with crumbled Cotija and cilantro, and serve with the consomé on the side.

What you’ll need

3 lbs beef chuck roast
6 dried guajillo chiles (stems and seeds removed)
4 dried ancho chiles (stems and seeds removed)
1 large white onion, roughly chopped
6 garlic cloves
2 bay leaves
1 cinnamon stick
3 whole cloves
1 tsp Mexican oregano
1 tsp cumin seeds (or 1 tsp ground cumin)
4 cups beef broth (plus extra if needed)
16 corn tortillas
2 cups enchilada sauce (use store-bought or homemade)
2 cups shredded Oaxaca or Monterey Jack cheese
½ cup crumbled Cotija cheese
Fresh cilantro, for garnish

Notes and substitutions: ancho and guajillo are the backbone here — swap ancho for pasilla if needed, but avoid tiny super-hot chiles. If you prefer a milder result, remove more seeds or reduce the number of guajillos. For a quicker weeknight shortcut, you can adapt this technique using a pre-made birria or your favorite enchilada sauce — inspired cooks sometimes cross-reference slow-cooker enchilada recipes for timing and assembly ideas.

How to prepare it

Prepare the chiles: Remove stems and seeds from guajillo and ancho chiles. Lightly toast each chile in a dry skillet for 20–30 seconds per side until fragrant (don’t burn). Soak in hot water for 20–30 minutes until soft. Drain, reserving a bit of soaking liquid.
Blend the sauce: In a blender, combine softened chiles, garlic, half the chopped onion, cinnamon stick, cloves, bay leaves, oregano, cumin, and about 2 cups of beef broth. Blend until smooth, adding soaking liquid as needed for texture. Taste and adjust salt.
Sear the meat: Season the chuck roast with salt and pepper. Heat a few tablespoons of oil in a heavy pot or Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
Braise the beef: Pour the chile sauce into the pot and scrape up browned bits. Add the roast back in and pour enough beef broth to come halfway up the roast (about 2 cups more). Bring to a simmer, reduce heat to low, cover, and braise for 2.5–3 hours until meat shreds easily. Alternatively, transfer to a slow cooker and cook on low for 6–8 hours. For a fast-cook adaptation, see techniques in other braised birria recipes.
Shred the beef: Remove the roast, shred with two forks, and skim any excess fat from the braising liquid. Reserve the consomé for serving. If the sauce is very thin, reduce it over medium heat until it’s slightly thicker and more concentrated.
Warm tortillas: Heat tortillas in a dry skillet or on a comal for 20–30 seconds per side so they’re pliable and won’t crack when rolling. Keep them covered with a kitchen towel to stay soft.
Assemble enchiladas: Spoon shredded beef into each tortilla (about 2–3 tablespoons), roll tightly, and place seam-side down in a greased baking dish. Repeat for all tortillas.
Top with sauce and cheese: Pour enchilada sauce evenly over the rolled tortillas, then sprinkle with shredded Oaxaca or Monterey Jack.
Bake: Bake at 375°F (190°C) for 15–20 minutes until cheese is melted and sauce is bubbling. If you like a lightly browned top, broil for 1–2 minutes — watch carefully.
Garnish and serve: Sprinkle with crumbled Cotija and chopped cilantro. Serve with warm consomé for dunking or sipping.

Best ways to enjoy it

Serve Birria Enchiladas with bright, acidic sides to cut the richness. Good pairings:

Pickled red onions or carrot-and-jalapeño escabeche
Lime wedges and extra cilantro
Frijoles de la olla (simple pinto beans) or Mexican rice
A crisp green salad with citrus vinaigrette to lighten the plate

For a party, set up a consomé dipping station with small bowls and tostadas. For beverages, a cold Mexican lager, a hibiscus agua fresca, or a tangy margarita all pair beautifully.

How to store & freeze

Leftovers: Cool enchiladas to room temperature, then refrigerate in an airtight container for up to 3–4 days. Reheat in a 350°F oven, covered with foil, until warmed through (about 15–20 minutes), or microwave individual portions, adding a splash of reserved consomé to keep meat moist.
Freezing: Freeze assembled (but unbaked) enchiladas in a freezer-safe dish for up to 3 months. Thaw overnight in the refrigerator before baking. You can also freeze shredded birria separately in portions with some consomé for up to 3 months; thaw and reheat gently on the stove. Always cool foods within two hours and reheat to an internal temperature of 165°F (74°C) for safety.

Pro chef tips

Toast the chiles gently — it concentrates flavor but burning makes them bitter.
Seed removal matters: leaving seeds adds heat but also grit; for smoother consomé, remove seeds.
Brown the meat well: Maillard crust = deeper flavor in the final braise.
Use reserved consomé to moisten the filling if the shredded beef seems dry.
Warm tortillas and keep them covered; cold, stiff tortillas will crack when rolling.
If you want a richer sauce, reduce some of the blended chile mixture before adding to the braise.
For time-saving, use a pressure cooker to braise for about 60–75 minutes under pressure, then naturally release.

As a shortcut for busy nights, techniques from this slow-cooker enchilada method can help with assembly and timing while keeping textures intact.

Creative twists

Birria Tacos: Skip the baking and serve the shredded birria in doubled tortillas, dipped in consomé and pan-fried for birria tacos.
Vegetarian swap: Replace beef with jackfruit or mushrooms braised in the same chile sauce for a meaty texture.
Spicy-sweet glaze: Brush a touch of honey or agave mixed with chipotle on top of the enchiladas before baking for a sweet-smoky finish.
Breakfast birria: Top with fried eggs and avocado for a brunch twist.
Different cheeses: Substitute Oaxaca with Chihuahua or a blend of cheddar for a sharper bite.

Helpful answers

Q: How long does this recipe take from start to finish?
A: Plan for about 3.5–4 hours total with active time of 45–60 minutes. Most of that is unattended braising (2.5–3 hours). Using a pressure cooker or slow cooker changes the timing.

Q: Can I make the birria part ahead of time?
A: Yes — braise the beef a day or two ahead, refrigerate the shredded meat and consomé separately, then assemble and bake the enchiladas when ready. Flavors often deepen after resting.

Q: Can I use flour tortillas instead of corn?
A: You can, but corn gives better texture and holds sauce without getting gummy. If using flour, warm them well and consider reducing the liquid slightly.

Q: Is there a way to reduce the heat level?
A: Remove more seeds and veins from the chiles, or use fewer guajillo chiles and more ancho, which is milder and sweeter. Taste the blended sauce and adjust before braising.

Conclusion

If you want another perspective on technique or plating, this Birria Enchiladas – The Eating Emporium write-up offers a helpful comparison. For a slightly different take and extra tips on assembly, check out The Best Birria Enchiladas – The Salty Cooker.