These Easy Cheesy Birria Enchiladas are a fun treat! Tender beef cooked with spices, yummy cheese, and savory sauce are all wrapped in soft tortillas.
What’s not to love about cheesy goodness? I’m always tempted to have seconds, and trust me, they’re perfect for taco night—or really anytime you want something delicious!
Key Ingredients & Substitutions
Beef: Chuck roast or short ribs are great choices as they become tender with slow cooking. If you prefer a leaner option, try using turkey or chicken. Just remember to adjust cooking times!
Chilies: Guajillo and ancho chilies provide the rich flavor. If unavailable, use a mix of paprika and cayenne pepper for some heat. You can also use store-bought enchilada sauce in a pinch.
Tortillas: Corn tortillas are traditional, but flour tortillas offer a softer texture. When using corn, warm them before rolling to prevent cracking. Gluten-free tortillas are also a fantastic alternative!
Cheese: Cheddar is delicious, but feel free to substitute with Monterey Jack or a Mexican blend for different flavors. Vegan cheese works too if you prefer a dairy-free version!
How Can You Achieve Ultimate Tenderness in Your Beef?
The key to tender beef is slow cooking. Remember to season your meat well before adding it to the pot. Cook it low and slow for 4-6 hours. Here’s how:
- Trim excess fat from the beef for healthier results.
- Cook on low heat, allowing time for the flavors to meld and the meat to break down.
- If using a slow cooker, feel free to add veggies like carrots or potatoes for a complete meal.
Don’t forget to let the beef rest before shredding to keep it juicy! It’s amazing how much flavor you’ll get from this simple technique!
Easy Cheesy Birria Enchiladas
Ingredients You’ll Need:
For The Birria:
- 2 lbs beef chuck roast or short ribs
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 chipotle pepper in adobo sauce
- 4 cloves garlic
- 1 small white onion, chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 2 cups beef broth
- Salt and pepper, to taste
For The Enchiladas:
- 12 corn or flour tortillas
- 2 cups shredded cheddar cheese (or Mexican blend)
- 1/2 cup chopped fresh cilantro
- 1/4 cup finely chopped white onion (for garnish)
- Vegetable oil for frying
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 4-6 hours to cook the beef, depending on your method (stovetop or slow cooker). Once the beef is ready, the assembly and baking only take about 30 minutes. So, you can enjoy these enchiladas in about 5-7 hours, including cook time!
Step-by-Step Instructions:
1. Prepare the Chilies:
First, remove the stems and seeds from the guajillo and ancho chilies. Then, soak them in hot water for about 15 minutes until they soften. This step helps bring out their rich flavors.
2. Make the Birria Sauce:
In a blender, combine the soaked chilies, chipotle pepper, garlic, chopped onion, oregano, cumin, cinnamon, and 1 cup of beef broth. Blend until smooth and set aside. This sauce will add tons of flavor to your beef!
3. Cook the Beef:
Season the beef with salt and pepper. In a large pot or slow cooker, place the beef and pour the chili sauce over it. Add the remaining beef broth, cover, and cook on low heat for 4-6 hours until the beef is tender and shreds easily. The longer you cook it, the more flavor and tenderness you’ll achieve.
4. Shred the Beef:
Once the beef is done cooking, remove it from the pot and shred it using two forks. Be sure to reserve the delicious cooking liquid, known as birria consommé, as it will be used later!
5. Assemble the Enchiladas:
In a skillet, heat a little vegetable oil. Dip each tortilla briefly into the birria consommé to soak it. Then, fill each tortilla with shredded beef and a generous sprinkle of cheese. Roll up the tortillas tightly and place them seam-side down in a baking dish.
6. Bake Enchiladas:
Pour some of the reserved birria sauce over the enchiladas and sprinkle the remaining cheese on top. Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until cheese is melted and bubbly.
7. Garnish and Serve:
Once baked, sprinkle chopped cilantro and finely chopped onions over the enchiladas. Serve hot with extra birria consommé on the side for dipping. Enjoy your delicious, cheesy birria enchiladas!
Frequently Asked Questions
Can I Use Different Types of Meat?
Absolutely! While beef chuck roast or short ribs are traditionally used, you can opt for pork or even shredded chicken for a lighter version. Just adjust the cooking time accordingly, as chicken usually cooks faster!
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them back in the oven at 350°F (175°C) until warmed through, or microwave them for a quick option.
Can I Make the Beef Ahead of Time?
Yes! You can cook the beef a day in advance. Just shread it and store it in the refrigerator. When you’re ready to make the enchiladas, simply assemble and bake.
What Can I Use as a Substitute for Dried Chilies?
If you can’t find dried guajillo or ancho chilies, consider using a mild powdered chili or a store-bought enchilada sauce for convenience. Adjust the spice level according to your preference if using powdered spices!
