Birria Enchiladas

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Birria Enchiladas

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Pin Recipe

Delicious birria enchiladas recipe with detailed instructions and nutritional information.

• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

• Birria (shredded): 2 cups
• Corn tortillas: 12
• Queso Oaxaca (shredded): 2 cups
• Birria Consommé: 4 cups
• Onion (chopped): 1/2 cup
• Cilantro (chopped): 1/4 cup
• Vegetable oil: 1/4 cup
• Lime wedges: For serving

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Instructions

1. Step 1: Heat vegetable oil in a large skillet over medium heat. Briefly dip each tortilla in the hot birria consommé, then immediately place it in the hot oil.
2. Step 2: Fill each tortilla with shredded birria and queso Oaxaca. Fold the tortilla in half, like a taco.
3. Step 3: Cook the enchiladas for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey.
4. Step 4: Remove the enchiladas from the skillet and drain on a paper towel-lined plate.
5. Step 5: Serve immediately, topped with chopped onion and cilantro. Serve with a side of warm birria consommé for dipping and lime wedges.

Notes

• Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days; the consommé can be stored separately for enhanced tortilla texture upon reheating.
• For best results, reheat enchiladas in a skillet over medium-low heat to regain crispness, or in a 350°F oven until warmed through.
• Garnish generously with fresh cilantro and a squeeze of lime to brighten the rich flavors of the birria and cheese.
• Don't overcrowd the skillet when frying the enchiladas; working in batches ensures even browning and prevents the tortillas from becoming soggy.

• Author: Kelly Deitz
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Method: Stovetop
• Cuisine: American