Few dishes deliver comfort quite like Cheesy Birria Enchiladas. Rich, slow-cooked beef, deeply spiced sauce, and gooey melted cheese wrapped in soft corn tortillas—this is Mexican-inspired comfort food at its absolute best.

Birria is traditionally simmered low and slow until the meat becomes unbelievably tender and infused with chile flavor. Turning that luxurious beef into enchiladas takes it to the next level. Each tortilla is filled generously, rolled snug, baked in sauce, and finished with a blanket of cheese that bubbles and browns beautifully in the oven.

This dish is perfect for family dinners, special occasions, or anytime you want something bold, hearty, and unforgettable.

Why Birria Enchiladas Are So Special

What sets these enchiladas apart is the sauce. Birria sauce isn’t just spicy—it’s layered, savory, and rich, soaking into the tortillas as they bake. Combined with melty cheese and tender beef, every bite is deeply satisfying.

This recipe is:

Rich and comforting
Perfect for make-ahead meals
Crowd-pleasing and impressive
Ideal for leftovers

Ingredients

3 cups shredded birria beef (cooked)
1 ½ cups birria or enchilada sauce
10–12 corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
1 cup shredded Monterey Jack or cheddar cheese
½ cup diced onion
¼ cup chopped fresh cilantro
1 tbsp vegetable oil
Salt, to taste

Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Warm tortillas briefly in a skillet with a little oil until pliable.
Spread a thin layer of birria sauce on the bottom of the baking dish.
Fill each tortilla with shredded birria beef and a small amount of cheese.
Roll tightly and place seam-side down in the dish.
Pour remaining sauce evenly over the enchiladas.
Sprinkle remaining cheese generously over the top.
Cover loosely with foil and bake for 20 minutes.
Remove foil and bake an additional 10–15 minutes until bubbly and golden.
Remove from oven and rest for 5 minutes.
Garnish with diced onion and fresh cilantro before serving.

Flavor & Texture Experience

These enchiladas are rich but balanced. The corn tortillas soak up the sauce, the beef stays juicy, and the cheese adds creamy contrast. Fresh onion and cilantro cut through the richness, keeping the dish vibrant.

Serving Suggestions

Serve with:

Mexican rice
Refried or black beans
Lime wedges
Pickled jalapeños

A drizzle of crema or sour cream is optional but highly recommended.

Storage & Make-Ahead Tips

Assemble enchiladas up to 24 hours ahead and refrigerate. Bake when ready. Leftovers keep well for up to 4 days and reheat beautifully.