Description
A flavorful birria enchiladas recipe made with tender beef and rich sauce.
Ingredients
Scale
- 2 lbs beef chuck roast
- 3 dried guajillo peppers
- 2 dried ancho peppers
- 1 onion, chopped
- 4 cloves garlic
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp oregano
- 12 corn tortillas
- 2 cups shredded cheese
- Chopped cilantro for garnish
Instructions
- Toast the dried peppers in a dry skillet until fragrant.
- Soak the peppers in hot water for 15 minutes.
- In a blender, combine soaked peppers, onion, garlic, beef broth, apple cider vinegar, cumin, and oregano. Blend until smooth.
- Place the beef in a slow cooker and pour the sauce over the top.
- Cook on low for 6-8 hours until the beef is tender.
- Shred the beef and mix it with some sauce.
- Warm the tortillas and fill them with shredded beef and cheese.
- Roll the tortillas and place them in a baking dish.
- Pour remaining sauce over enchiladas and top with more cheese.
- Bake at 375°F for 20 minutes until cheese is melted.
- Garnish with cilantro before serving.
Notes
- Adjust spiciness by adding more or fewer peppers.
- Serve with sour cream or avocado slices.
- Can use chicken or pork instead of beef.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: birria enchiladas recipe, Mexican enchiladas, beef enchiladas