These Birria Enchiladas take the viral birria trend and transform it into a rich, satisfying enchilada experience that combines the best of both worlds. Beef chuck roast gets slow-braised with aromatic cumin and oregano until it’s fall-apart tender and deeply flavorful, then gets wrapped in lightly toasted corn tortillas for authentic texture. Everything gets smothered in red enchilada sauce and topped with melted cheese that bakes into golden, bubbly perfection, while fresh cilantro and onions add that signature birria brightness—creating a dish that’s both comforting and exciting.
Birria Enchiladas
Recipe by Daily Disher
Birria Enchiladas feature slow-braised, spiced beef chuck roast wrapped in corn tortillas, smothered in red enchilada sauce and melted cheese, garnished with fresh cilantro and onions.
Course: Main
/Cuisine: Mexican
/Difficulty: Medium
Servings
4
Prep time
20 minutes
Cooking time
3 hours
Calories
550 kcal
3 hours 20 minutes
Ingredients
2 pounds beef chuck roast
4 cups beef broth
1 teaspoon salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon black pepper
4 tablespoons vegetable oil
12 corn tortillas
2 cups red enchilada sauce
1 cup shredded cheese
1 large onion, chopped
1 bunch fresh cilantro, chopped
2 cloves garlic, minced
Directions
1.
Begin by seasoning the beef chuck roast with salt, pepper, cumin, and dried oregano, ensuring an even coat over the entire surface.
2.
In a large pot, heat vegetable oil over medium-high heat. Add the beef and brown on all sides, taking about 5-7 minutes.
3.
Add the beef broth and bring to a boil, then reduce to a simmer and cover. Cook for approximately 3 hours, or until the beef is tender.
4.
Once the beef is cooked, remove it from the pot and shred using two forks, discarding any large pieces of fat.
5.
Preheat the oven to 375°F (190°C). In a frying pan, lightly toast the corn tortillas for 15-20 seconds on each side in a little oil.
6.
Fill each tortilla with shredded beef and a bit of chopped onion before rolling it up and placing it seam side down in a baking dish.
7.
Pour the red enchilada sauce generously over the rolled tortillas, ensuring they are fully covered.
8.
Sprinkle the shredded cheese evenly over the top of the enchiladas, ensuring each is well coated to achieve a nice melt.
9.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. Remove from oven.
10.
Garnish the enchiladas with fresh chopped cilantro and additional onion if desired, serving immediately while hot.
Nutrition Facts
Total number of serves:
4 servings
Calories:
550kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg