Gather all your ingredients and prepare them for assembly.

Preheat your oven to 375°F (190°C) and pour birria consommé into a shallow dish.

Dip each corn tortilla into the warm birria consommé for a few seconds until softened.

Lay each soaked tortilla flat, add birria beef and cheese, then roll tightly and place seam side down in a greased baking dish.

Pour the remaining birria consommé over the rolled enchiladas and top with more cheese and onions.

Bake for 20-25 minutes until the cheese melts and bubbles.

Let the enchiladas rest, then garnish with cilantro and serve with sour cream and lime wedges.