Description
A quick and easy weeknight dinner featuring tender beef or chicken, rich birria spice blend, and gooey melted cheese, ready in just 15 minutes of prep time.
Ingredients
Scale
- 1.5 lbs beef chuck roast, thinly sliced (or pre-shredded rotisserie chicken)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Pinch of cayenne pepper
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup beef broth (low-sodium)
- 12 corn tortillas
- 2 cups shredded Mexican cheese blend (or mozzarella and cheddar mix)
- 2 tbsp olive oil or avocado oil
- Fresh cilantro, diced white onion, and lime wedges for garnish
Instructions
- Preheat oven to 400°F (200°C). Heat a large skillet over medium-high heat.
- Add olive oil to the skillet. Sauté diced onion for 2 minutes until translucent, then add minced garlic and cook for 30 seconds.
- Add thinly sliced beef to the skillet. Cook for 5-7 minutes, breaking it up, until browned. Season with half of the birria spice blend.
- Pour in fire-roasted tomatoes and beef broth. Stir in the remaining spice blend and bring to a simmer.
- Spoon 2-3 tablespoons of meat and sauce mixture onto each tortilla. Roll tightly and place seam-side down in a 9×13 inch baking dish.
- Pour remaining sauce over the rolled tortillas. Sprinkle shredded cheese evenly over the top.
- Bake for 15-20 minutes until cheese is bubbly and slightly browned.
- Remove from oven, let rest for 2 minutes, and garnish with fresh cilantro, onion, and lime before serving.
Notes
To prevent tortillas from cracking, microwave them for 30 seconds with a damp paper towel before rolling. If using flour tortillas, note they may get softer. For a vegetarian option, substitute beef with portobello mushrooms or jackfruit. Leftovers can be stored in the refrigerator for up to 3 days or frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 enchiladas per ser
- Calories: 550
- Sugar: 6
- Sodium: 850
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 4
- Protein: 32
Keywords: birria enchiladas, quick dinner, weeknight meals, beef enchiladas, cheesy enchiladas, 15 minute dinner, easy mexican food