Birria Enchiladas

Name: Birria Enchiladas
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 2 3/4 c. sauce from Birria (recipe below), divided; 1 medium white onion, finely chopped and divided (scant 1/2 c.); 2 tbsp. cilantro, finely chopped; 8 corn tortillas; 8 oz. Muenster cheese, coarsely grated; 4 oz. Monterey Jack cheese, coarsely grated; 2 c. shredded beef from Birria (recipe below); 3 radishes, very thinly sliced; Lime wedges, for serving; 5 guajillo chiles, stemmed and seeded; 3 ancho chiles, stemmed and seeded; 3 chiles de arbol, stemmed and seeded; 1 large white onion, quartered; 3 plum tomatoes (15 oz.), quartered; 6 large cloves garlic; 21/2-inch cinnamon stick; 2 tsp. cumin seeds; 1 1/2 tsp. dried oregano; Kosher salt and pepper; 2 tbsp. avocado oil; 3 1/2 lb. boneless chuck roast, fat trimmed, cut crosswise into 4 pieces; 1/4 c. distilled white vinegar; 3 bay leaves; 1 tbsp. beef bouillon base (we used Better Than Bouillon)

By Tina MartinezPublished: Sep 12, 2025

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inside out birria enchiladas. dinnertime meals.

mike garten

Yields:

6 serving(s)

Total Time:

1 hr

Cal/Serv:

645

Enchiladas meet taco night in this crave-worthy take on leftovers. Tortillas are dipped in savory birria sauce before getting filled with cheese, onion, and the deeply spiced beef braise. A final bake melds everything into a bubbling, saucy dish that’s perfect for a casual dinner or weekend gathering.

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Ingredients

Birria Enchiladas

2 3/4 cups sauce from Birria (recipe below), divided
1 medium white onion, finely chopped and divided (scant 1/2 c.)
2 Tbsp. cilantro, finely chopped
8 corn tortillas
8 oz. Muenster cheese, coarsely grated
4 oz. Monterey Jack cheese, coarsely grated
2 cups shredded beef from Birria (recipe below)
3 radishes, very thinly sliced
Lime wedges, for serving

Birria

5 guajillo chiles, stemmed and seeded
3 ancho chiles, stemmed and seeded
3 chiles de arbol, stemmed and seeded
1 large white onion, quartered
3 plum tomatoes (15 oz.), quartered
6 large cloves garlic
21/2-inch cinnamon stick
2 tsp. cumin seeds
1 1/2 tsp. dried oregano
Kosher salt and pepper
2 Tbsp. avocado oil
3 1/2 lb. boneless chuck roast, fat trimmed, cut crosswise into 4 pieces
1/4 cup distilled white vinegar
3 bay leaves
1 Tbsp. beef bouillon base (we used Better Than Bouillon)

Directions

Birria Enchiladas
1. Step 1Heat oven to 375°F. Spread 1/2 cup birria sauce in 9- by 13-inch baking dish.
2. Step 2In small bowl, toss together 1/4 cup onion and cilantro and set aside for serving.
3. Step 3Wrap tortillas in double layer of damp paper towels; microwave on High until soft, about 1 minute (be careful of steam when removing). Transfer 1 cup birria sauce to shallow bowl or pie plate. Working with 1 tortilla at a time, dip in sauce, shaking off any excess. Place on cutting board; top tortilla with 1/2 cup grated cheeses and scant 1/4 cup remaining onion. Roll up and place, seam side down, in prepared baking dish.
4. Step 4Spoon 1 cup birria sauce over rolled tortillas. Scatter on beef, then top with remaining 1/4 cup sauce. Cover with foil and bake until cheese is melted and sauce is bubbling, 25 to 40 minutes (depending on starting temp of beef and sauce).
5. Step 5Top with onion-cilantro mixture and radishes and serve with lime wedges if desired.
Birria
1. Step 1Heat oven to 325°F. In large Dutch oven on medium, toast chiles, flipping occasionally, until fragrant, 3 to 4 minutes. Transfer to medium saucepan along with onion, tomatoes, garlic, cinnamon stick, cumin seeds, oregano, 1 teaspoon salt, and 3 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until vegetables are tender, 20 to 25 minutes.
2. Step 2Working in 2 batches, transfer tomato mixture to high-speed blender and puree until smooth. Strain through fine-mesh strainer into medium bowl and set aside until ready to use; discard solids.
3. Step 3While tomato mixture cooks, wipe out Dutch oven, then heat oil on medium. Season beef with 11/2 teaspoons salt and 1 teaspoon pepper and cook, turning occasionally, until browned on all sides, 18 to 23 minutes total. Transfer beef to plate, pour off any remaining fat from Dutch oven, then return beef to pot.
4. Step 4Add pureed-tomato mixture, vinegar, bay leaves, bouillon base, and enough water to cover (3 to 4 cups). Bring to a boil, cover, and cook in oven until beef shreds easily with fork, 31/2 to 4 hours.
5. Step 5Transfer beef to bowl and, when cool enough to handle, shred into bite-size pieces, discarding excess fat. Add 1/2 cup sauce and toss to coat. Refrigerate beef and sauce in separate airtight containers up to 3 days or freeze up to 1 month. (Note: Traditional birria broth is like a consommé; our version is thicker and more reminiscent of enchilada sauce.)

NUTRITIONAL INFORMATION (per serving): About 645 calories, 30 g fat (14 g saturated), 168 mg cholesterol, 1,259 mg sodium, 34 g carbohydrates, 6 g fiber, 7 g sugar (0 g added sugar), 59 g protein

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