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Birria Enchiladas

Birria Enchiladas

Delicious birria enchiladas made with leftover birria meat, mozzarella cheese, and baked in flavorful broth.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 12 enchiladas
Calories 350 kcal

Equipment

  • 9x13 glass baking dish

Ingredients
  

Birria Filling

  • 2 lbs birria meat
  • 2 cups birria broth
  • 12 pieces corn tortillas pan-fried for 1 minute to make pliable
  • 8 oz block mozzarella cheese cut into 12 equal wedges
  • 4 oz monterey jack cheese shredded

Garnish

  • white onion finely chopped
  • avocado sliced

Instructions
 

Preparation

  • Place 2 heaping tablespoon of birria meat across the center of a corn tortilla. Top with a chunk of mozzarella cheese.
  • Tightly roll up the enchilada. This recipe yields 12 enchiladas.
  • Place all of the enchiladas seam side down in a 9x13 glass baking dish.
  • Pour the birria broth over the enchiladas.
  • Top with more cheese.
  • Bake in a preheated 400 degree oven for 20 minutes.

Notes

Easily the best enchiladas I’ve ever eaten.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 700mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 250mgIron: 2mg
Keyword beef, Latin American, Main Course, Mexican
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