Description
Irresistible birria enchiladas bursting with flavor, perfect for family dinners and gatherings.
Ingredients
Scale
- 2 lbs birria meat (beef or goat)
- 8 corn tortillas
- 2 cups enchilada sauce
- 1½ cups shredded cheese (cheddar or Mexican blend)
- Fresh garnishes (cilantro, onion, lime)
Instructions
- Slow cook the birria meat in a large pot with spices and water for about 2 hours until fork-tender.
- Warm the corn tortillas one at a time in a pan until pliable.
- Spoon a generous amount of shredded meat into each tortilla and roll tightly.
- Place rolled tortillas seam side down in a greased baking dish.
- Pour enchilada sauce over the rolled tortillas, ensuring they are well covered.
- Sprinkle shredded cheese on top.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until cheese is bubbly.
- Garnish with fresh cilantro, chopped onions, and lime wedges before serving hot.
Notes
Let the meat rest after cooking for best flavor. Serve enchiladas immediately after baking.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg