Ingredients
- Birria meat, shredded: 2 cups
- Corn tortillas: 12
- Queso Oaxaca, shredded: 2 cups
- Birria consommé: 3 cups
- Red enchilada sauce: 1 cup
- White onion, finely chopped: 1/2 cup
- Cilantro, chopped: 1/4 cup
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: Heat the vegetable oil in a skillet over medium heat. Dip each corn tortilla in the warm birria consommé, ensuring it is lightly coated but not soggy.
- Step 2: Immediately place the dipped tortilla in the hot skillet and cook for a few seconds on each side until softened and pliable.
- Step 3: Remove the tortilla from the skillet and place it on a plate. Fill each tortilla with a generous amount of shredded birria meat and queso Oaxaca.
- Step 4: Roll up each tortilla tightly and place them seam-side down in a baking dish.
- Step 5: Pour the red enchilada sauce evenly over the enchiladas. Then, pour the remaining birria consommé over the enchiladas. Sprinkle with more queso Oaxaca.
- Step 6: Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly. Garnish with chopped white onion and cilantro before serving.
Notes
- For best flavor, store leftover enchiladas in an airtight container in the fridge for up to 3 days, keeping the consommé separate if possible to prevent sogginess.
- Reheat enchiladas in a 350°F oven or microwave, adding a splash of consommé to keep them moist.
- Serve your Birria Enchiladas with a side of extra consommé for dipping and a squeeze of lime to brighten the rich flavors.
- Don't over-dip the tortillas in the consommé; a quick soak ensures they soften without becoming overly saturated and prone to tearing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American