Birria Enchiladas
Lightly fried corn tortillas are stuffed with tender shredded beef and melty cheese, then topped with more sauce and cheese.
Up until now, this newsletter has primarily focused on breakfast and dessert recipes. But I’ve decided to share our favorite dinner ideas on occasion. Some of these recipes used to be on my old blog. Readers began asking for them when the blog shut down. This is one such recipe. :)
These enchiladas are one of my favorite ways to use up leftover birria meat (and also pot roast meat!). I always have some enchilada sauce in the freezer and whenever I make tacos or pot roast I also store extra meat in the freezer for later. So, these enchiladas are the perfect example of how making extra sauce and saving leftover meat can equal a scrumptious Mexican dinner in the future. Even if I only have a bit of meat left over, I freeze it. Eventually, I’ll have a few Ziploc baggies with the perfect amount of meat for an easy meal.
The birria meat is packed with flavor, so when you tuck that tender shredded meat into a lightly fried corn tortilla with just the right amount of Monterey Jack cheese, then top it all off with homemade enchilada sauce and more cheese? Truly mouthwatering. You’ll feel like you’re at a fancy Mexican restaurant!
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