Enchiladas de Birria (Birria Enchiladas)
Corn tortillas dipped in warm chilli broth, rolled around shredded beef and baked under melted cheese with lime crema.
Made with Lime crema (Mexican soured cream sauce) and Birria adobo and consomme and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 45
- LevelMedium
- Costabout £4.29 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Put the beef and salt in a casserole with 500 ml of your ready made birria adobo and consomme (see the base recipe) and the water. Cover and cook for 2 hours 30 minutes until the beef shreds.
150 min - 2
Shred the beef. Strain the liquid into a wide pan, skim off the fat and simmer for 10 minutes until slightly reduced and coating a spoon. Mix a few spoonfuls through the beef.
10 min - 3
Increase the oven to 200°C (180°C fan). Warm the tortillas in a dry pan for 20 seconds a side.
- 4
Dip each tortilla in the hot sauce, fill with beef and a little cheese and roll up. Pack them seam side down into an oiled baking dish.
- 5
Pour over the remaining sauce and scatter with the rest of the cheese.
- 6
Bake for 15 to 20 minutes until bubbling and golden at the edges.
18 min - 7
Drizzle over your ready made lime crema (see the base recipe) and scatter with onion and coriander.
Tips
- Dip the tortillas in hot sauce for just a few seconds. Longer and they fall apart.
- Make sure the sauce is thick enough to coat a spoon, or the enchiladas will be watery.
- Fill them loosely. Overstuffed enchiladas split when you roll them.
- Bake in a shallow dish so the tops crisp and the cheese browns.
Storing and freezing
Keep covered in the fridge for up to 2 days. Freeze unbaked enchiladas for up to 2 months. Reheat until steaming hot all the way through.
Questions
Can I assemble them the day before?
Yes. Assemble and cover without the sauce poured over, refrigerate for up to 24 hours and add the sauce just before baking. Add 5 minutes to the cooking time.
Are enchiladas rojas always made with a chilli sauce?
Yes. The red colour comes from dried red chillies. Here the birria broth does the job and adds deep, spiced beef flavour.
What can I use instead of Oaxaca cheese?
Low moisture mozzarella melts well. Mild cheddar or Monterey Jack also work.
More made with lime crema (mexican soured cream sauce)
Sopa de Fideo (Mexican Vermicelli Soup)
EFNFEnchiladas Rojas de Carnitas con Crema de Lima (Pork Enchiladas)
EFNFPapas Asadas al Chipotle con Crema de Lima (Chipotle Potatoes with Lime Crema)
GFEFNFSopes de Frijol y Queso (Thick Masa Cups with Beans and Cheese)
VEFNFSee every dish made with lime crema (mexican soured cream sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.