If you’ve ever taken a bite of a taco and thought, “This could be more exciting,” you’re not alone—and this chicken is the answer. My Chicken Birria Quesadillas are packed with bold flavor, perfectly melty cheese, and that crispy, golden tortilla moment we all live for. It’s the kind of meal that feels like you did something, even if you’re just cooking in sweats with a rerun of The Office playing in the background.

This chicken is simmered low and slow in a broth made from dried guajillo chilis, garlic, onion, tomato, and warm spices like cumin, coriander, and oregano. It’s savory, slightly smoky, and so tender it practically shreds itself. And yes—you can absolutely make this on a weeknight.

The secret move? Melting the cheese in the tortilla before adding the chicken. I swear it elevates everything. It gives you those crispy edges, that gooey-cheesy pull, and a perfect base to hold all that juicy chicken goodness.

Little food nerd moment: Birria originated in Mexico (traditionally made with goat or beef) and is usually served as tacos dipped in consomé—but swapping in chicken makes it faster, lighter, and super versatile. Plus, your kitchen’s going to smell amazing.

Serve it with lime wedges, fresh cilantro, and maybe a side of that broth for dipping if you’re feeling fancy. These quesadillas are cozy, comforting, and totally crave-worthy.

Prep Time:10

Cook Time:1

Total Time:1 10

Ingredients

2 tbsp avocado oil
1 lb. boneless skinless chicken thighs
1 medium yellow onion
1 Roma tomato
3-4 dried guajillo chilis I got a big bag from amazon
8 garlic cloves
1.5 tsp oregano
1.5 tsp thyme
1 tsp paprika
1 tsp cumin
1 tsp coriander seeds
1/4 cup water If needed to blend
4-5 cups water
1 tsp knorr chicken bouillon
2-3 bay leaves
1/2 tsp Salt
1/2 tsp Black pepper
1 tsp sugar

Assembly:

Corn Tortillas
Shredded Mozzarella
Sour Cream
Salsa
Guacamole

Instructions

Start by trimming the stems off the guajillo chilis and shaking out some (or all) of the seeds, depending on how spicy you want your chicken. Boil a small pot of water, then turn off the heat, toss in the chilis, and let them soak and soften for 5–10 minutes while you get everything else ready.
To make the flavor-packed birria base, throw the softened chilis into a blender along with the chopped onion, tomato, whole garlic cloves, and all the dried spices—oregano, thyme, paprika, cumin, and coriander seeds. Add a splash of water (about 1/4 cup) to help everything blend smoothly. Blend until the mixture is velvety and well combined.
Heat some avocado oil in a large Dutch oven or deep pan over medium-high heat. Sear your chicken thighs for 2–3 minutes per side, just to give them a little golden color and flavor.
Now, grab a mesh strainer and pour your blended birria sauce through it into the pot, pressing down with a spoon or spatula to extract all that liquid gold. Discard the leftover pulp in the strainer.
Pour in 4 to 5 cups of water, then stir in your bouillon, bay leaves, salt, pepper, and a little sugar to balance it all out. Let the pot come to a gentle boil, then cover and reduce the heat to a simmer. Let the chicken cook low and slow for about 45 minutes until it’s super tender and shreddable.
Once the chicken is done, pull it from the pot and shred it with two forks. Spoon a few ladles of the flavorful broth over the shredded chicken to keep it juicy and rich.
Now for the best part—crispy quesadillas. Heat a large skillet over medium heat and dip each tortilla in the broth before laying it in the hot pan.
Sprinkle one side of the tortilla with shredded mozzarella and fold it over. Press down gently and cook until both sides are golden and crispy, then peel apart and add your chicken and some of the extra sauce. If your broth doesn’t have much fat, just use a little oil to get that crispy effect.
Serve with the leftover broth as a dipping consomé. Bonus points for topping with sour cream, fresh salsa, and a squeeze of lime. It’s bold, comforting, and totally taco-night-worthy.

Servings: 4

Chicken Birria Quesadillas: The Taco Night Glow-Up You Deserve