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Chicken Birria Enchiladas

February 25, 2021
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The juicy, internet-famous Birria meat we all know and love amped up with tons of sauce and melty cheese: these Chicken Birria Enchiladas are the absolute best.

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Birria tacos are everywhere these days. Tik tok, instagram, food blogs: you name it, Birria tacos are trending. If you somehow missed the madness, these tacos are filled with Birria meat and cheese all stuffed into a pan fried tortilla that was dipped in the meat juice. Pretty freaking amazing if you ask me. But, you might be wondering, what actually is Birria meat? Well, it’s traditionally a Mexican meat stew made from goat meat, but is often made with beef or mutton. I’m not a big goat girl, or any red meat for that being. Especially because, when making Birria, it would take multiple hours to prepare. I find chicken thighs, like in this Chicken Birria Enchiladas recipe to be much more practical for your everyday cooking.

Speaking of my version…

This Chicken Birria Enchiladas recipe is the perfect twist on this internet sensation. The best ever enchilada sauce marinates the chicken low and slow, making the most flavorful and juicy chicken you could imagine. Then, that amazing sauce, filled with adobo, apple cider vinegar, fresh tomatoes, chile peppers, and tons of other spices, generously covers the enchiladas before baking. The result? SUPER juicy enchiladas that are absolute perfection. There’s no better combo than tender pulled chicken and onions, BUT, when topped with melty mozzarella cheese, it really brings everything to a new level.

It’s no secret that the chicken is the star of the show here. I actually don’t love to fill up my enchiladas with too much else because, after being cooked in that Birria sauce, the chicken and onions bring in so much flavor on their own. I love chicken that has been cooked low and slow. It’s just so much more flavorful… especially when it’s chicken thighs as opposed to breasts, which have a higher fat content (trust me, it’s worth it here). There’s something about that time on the stove that is a billion times better at shooting in those flavors than messing with a marinade, at least for preparing pulled chicken. That being said, I also threw in instant pot and slow cooker instructions for you. They honestly all produce super tender chicken, so go with what works for you!

the classic…

While the classic Birria tacos also have the juice, the meat, and the cheese, they are SUCH a pain to make for a group. You have to dip, fill, and pan fry each taco… which is honestly just too much work for your average weeknight meal. These Chicken Birria Enchiladas, on the other hand, make for the perfect easy dinner for a crowd. In fact, I always make the chicken and roll up the tortillas ahead of time. So, when it’s time for dinner, all they need is extra sauce, cheese, and some garnishes. It’s as easy as that. 

I hope you love these Chicken Birria Enchiladas as much as I do! Leave me a comment below and enjoy!

Chicken Birria Enchiladas
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Chicken Birria Enchiladas

Recipe by Annie PatrickCourse: Main Course, Lunch, DinnerCuisine: MexicanDifficulty: Easy
Servings

12

enchiladas
Prep time

20

minutes
Cook time

1-2

hours

The juicy, internet-famous Birria meat we all know and love amped up with tons of sauce and melty cheese: these Chicken Birria Enchiladas are the absolute best.

Ingredients

  • 5 dried chile peppers*

  • 4 chipotle peppers in adobo (including the sauce of the whole can)

  • 2 tbsp apple cider vinegar

  • 5 roma tomatoes, quartered

  • 2 tsp honey

  • 5 cloves garlic

  • 2 tsp dried oregano

  • 1 tsp dried thyme

  • 1 tsp ground cumin

  • ½ tsp ground cinnamon

  • 2 tsp salt

  • 2 tbsp olive oil

  • 1 small yellow onion, diced

  • 1.5 lb boneless skinless chicken thighs

  • 1 cup chicken broth

  • 10-12 corn tortillas, warmed

  • 1 cup mozzarella cheese, shredded

  • Fresh Cilantro, to garnish

  • Sliced avocado, to serve

  • Lime wedges, to serve

Instructions

  • Stovetop Instructions:
  • In a large pot or dutch oven, toast the dried chile peppers for about 45 seconds. Remove from heat and transfer to a pot of boiling water. Allow the chiles to sit in the water for 10-15 minutes, or until they soften. Then, remove the stems and seeds from the chiles and set aside.
  • In a food processor or blender, blend the toasted and soaked chile peppers, chipotle peppers in adobo (include all the sauce), apple cider vinegar, tomatoes, honey, garlic, and spices. Divide the Birria sauce in half and set aside.
  • In the previously used pot or dutch oven, heat the olive oil over high heat. Add the onions and saute for about 3 minutes, until they just start to soften. Push the onions aside and add the chicken thighs. Sear for 1 minute on each side.
  • Add the chicken broth and half of the blended pepper mixture. Bring to a boil, then reduce the heat to medium low, cover with a lid, and allow to simmer for about 1 hour. Once done, shred the chicken with two forks, and toss back into the pot.
  • Preheat the oven to 400 degrees. Spread a few tablespoons of the enchilada sauce around the bottom of a 9 x 13 inch baking dish.
  • To assemble the enchiladas, scoop a few tablespoons of the chicken into each tortilla. Roll up the tortillas, and line them up in the baking dish, making sure the seam side is down. Pour the remaining half of the Birria sauce over the tortillas, and sprinkle generously with cheese. Bake for 15-20 minutes, or until the sauce and cheese are bubbling.
  • Serve with fresh cilantro, avocado, and a spritz of lime juice. Enjoy!
  • Instant Pot Instructions:
  • Follow steps 1-2 and 5-7 as instructed above.
  • In the saute pan or skillet, saute the onion in the olive oil over medium-high heat until translucent. Transfer onions to an instant pot.
  • Add the chicken thighs, half of the Birria sauce, and the chicken broth to the instant pot. Cover and cook on high/manual pressure for 7-10 minutes. Use the quick/natural release to release the steam. Remove the chicken and shred with two forks, then toss back in with the sauce and onions.
  • Slow Cooker Instructions:
  • Follow steps 1-2 and 5-7 as instructed above.
  • In the saute pan or skillet, saute the onion in the olive oil over medium-high heat until translucent. Transfer onions to the slow cooker
  • Add the chicken thighs, half of the Birria sauce, and the chicken broth to the slow cooker. Cover and cook on low for 6 hours or high for 3-4 hours. Remove the chicken and shred with two forks, then toss back in with the sauce and onions.
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