Ingredients
Scale
- 2 cups of cooked birria meat (beef or goat)
- 1 cup of birria broth
- 8 corn tortillas
- 1 cup of shredded cheese (Mexican blend or Oaxaca)
- 1/2 cup of diced onions
- 1/4 cup of chopped cilantro
- 1/2 cup of crumbled queso fresco
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a skillet and warm each tortilla for about 30 seconds on each side.
- Place birria meat, cheese, and onions in the center of each tortilla and roll tightly.
- Arrange rolled enchiladas seam-side down in a baking dish and pour birria broth over them.
- Preheat oven to 375°F (190°C) and bake for about 15 minutes.
- Serve hot, garnished with queso fresco, cilantro, and diced onions.
Notes
- Use either beef or goat for the birria meat based on preference.
- Feel free to add your favorite toppings like avocado or sour cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg