Birria Enchiladas

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.

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