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