If you’re looking to elevate your enchilada game, these Birria Enchiladas are the perfect choice. Combining the rich, savory flavors of birria stew meat with the cheesy goodness of traditional enchiladas, this dish is sure to become a favorite. Here’s how to make it:
Ingredients:
- 1 batch of homemade enchilada sauce
- 12 corn tortillas
- ½ cup olive oil
- 2 cups birria stew meat
- 1½ cups shredded Monterey Jack cheese
- ½ – 1 cup shredded double cheddar cheese
Directions:
- Fry the Tortillas:
- In a large frying pan, heat the olive oil over medium-high heat. Fry each tortilla for about 5-8 seconds per side until they are slightly crispy. Drain on paper towels to remove excess oil.
- Prepare the Baking Dish:
- Preheat your oven to 400°F (200°C). Spread half of the homemade enchilada sauce evenly in the bottom of a 9×13 baking dish.
- Assemble the Enchiladas:
- Divide the birria stew meat and shredded Monterey Jack cheese among the tortillas. Roll up each tortilla and place them seam-side down in the prepared baking dish.
- Add the Toppings:
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle the shredded double cheddar cheese on top.
- Bake:
- Cover the baking dish with aluminum foil sprayed with oil to prevent sticking. Bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Additional Details:
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Calories: 620 kcal per serving
- Servings: 6
These Birria Enchiladas are a fantastic way to enjoy the deep, rich flavors of birria in a new and exciting form. The combination of tender stew meat, melted cheese, and flavorful enchilada sauce creates a mouthwatering dish that’s perfect for any occasion. Serve with a side of Mexican rice and refried beans for a complete meal. Enjoy!
Birria Enchiladas
- Total Time: 55 minutes
- Yield: 6 1x
Description
Birria Enchiladas offer a unique twist on traditional Mexican cuisine, blending the deep, complex flavors of birria stew meat with the classic comfort of enchiladas. Wrapped in lightly fried corn tortillas and smothered in a homemade enchilada sauce, these enchiladas are a symphony of flavors. The combination of Monterey Jack and double cheddar cheese creates a gooey, irresistible topping that perfectly complements the spicy and savory birria meat.
Ingredients
1 batch of homemade enchilada sauce
12 corn tortillas
½ cup olive oil
2 cups birria stew meat
1½ cups shredded Monterey Jack cheese
½ – 1 cup shredded double cheddar cheese
Instructions
In a large frying pan, heat the olive oil over medium-high heat. Fry each tortilla for about 5-8 seconds per side. Drain on paper towels.
Preheat the oven to 400°F (200°C). Spread half of the enchilada sauce in a 9×13 baking dish.
Divide the birria meat and Monterey Jack cheese among the tortillas, roll up, and place seam-side down in the dish.
Top with the remaining enchilada sauce and shredded double cheddar cheese.
Cover with aluminum foil sprayed with oil, bake for 25-30 minutes. Remove foil, bake for another 5 minutes until cheese is melted
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 620