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
Instructions
- 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.
- Step 2: Fill each tortilla with shredded birria and queso Oaxaca. Fold the tortilla in half, like a taco.
- Step 3: Cook the enchiladas for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey.
- Step 4: Remove the enchiladas from the skillet and drain on a paper towel-lined plate.
- 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American