Ingredients:
1 batch of homemade enchilada sauce
12 corn tortillas
½ cup olive oil
2 cups birria stew meat
1½ cups shredded Monterey Jack cheese
½ – 1 cup shredded double cheddar cheese
Directions:
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Kcal: 620 | Servings: 6
In a large frying pan, heat the olive oil over medium-high heat. Fry each tortilla for about 5-8 seconds
per side. Drain on paper towels.
Preheat the oven to 400°F (200°C). Spread half of the enchilada sauce in a 9×13 baking dish.
Divide the birria meat and Monterey Jack cheese among the tortillas, roll up, and place seam-side down
in the dish.
Top with the remaining enchilada sauce and shredded double cheddar cheese.
Cover with aluminum foil sprayed with oil, bake for 25-30 minutes. Remove foil, bake for another 5
minutes until cheese is melted.