Ingredients
- Birria meat, shredded: 2 cups
- Corn tortillas: 12
- Oaxaca cheese, shredded: 2 cups
- Birria consommé: 4 cups
- Red onion, finely chopped: 1/2 cup
- Cilantro, chopped: 1/4 cup
- Vegetable oil: 1/4 cup
- Queso Fresco, crumbled: 1/2 cup
Instructions
- Step 1: Heat vegetable oil in a skillet over medium heat. Dip each tortilla in the birria consommé, ensuring it's well coated.
- Step 2: Place the dipped tortilla in the hot skillet and cook for a few seconds per side until slightly softened.
- Step 3: Remove the tortilla from the skillet and place it on a plate. Fill each tortilla with shredded birria meat and Oaxaca cheese.
- Step 4: Roll up the filled tortillas tightly and place them seam-down in a baking dish.
- Step 5: Pour remaining birria consommé over the enchiladas in the baking dish. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.
- Step 6: Garnish with chopped red onion, cilantro, and crumbled Queso Fresco before serving. Serve with extra consommé for dipping.
Notes
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat enchiladas in the oven covered with foil to prevent drying out, or microwave in 30-second intervals.
- Serve these enchiladas family-style with all the toppings on the side so everyone can customize their plate with their preferred amount of onion, cilantro and queso.
- Don't overfill the tortillas to prevent them from tearing while rolling; a generous but controlled amount of birria and cheese is key.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American