Oh my gosh, if you think you know comfort food, I’m about to show you what happens when you smash two of the best things on earth together! We’re talking melted cheese that stretches for days mixed with rich, savory Mexican flavor—it’s pure magic. Forget everything you thought you knew about lunch; this **Best Chicken Birria Grilled Cheese Sandwich** recipe is my current obsession. I swear, putting that tender shredded chicken, steeped in tangy consommé, between buttery sourdough and perfect melting cheeses just hits different. It’s the ultimate fusion that warms you right down to your soul, and trust me, I wouldn’t share it if it wasn’t absolutely the best version out there!

Why This Is the Best Chicken Birria Grilled Cheese Sandwich Recipe

Seriously, this sandwich just knocks it out of the park every time. I’ve tested so many quick lunch ideas, but this one reigns supreme because it delivers maximum flavor with minimum fuss. It’s the ultimate comfort food, elevated.

The flavor depth from briefly soaking the chicken in that strained consommé is incredible.
You get two amazing cheeses working together for the ultimate melty embrace!
It comes together in honestly under five minutes of actual cooking time—perfect for a fast dinner or lunch.
That inevitable, glorious cheese pull? Yep, this recipe guarantees it. We love simple, stellar results like this. For more tips on getting a great bake or grill on things, check out my favorite baking tips.

Essential Ingredients for the Best Chicken Birria Grilled Cheese Sandwich

Okay, the secret to getting that deep, savory flavor without spending all day simmering meat is being really clear about what goes into the sandwich itself. We aren’t just throwing random stuff together here; every piece plays a role in making this the Best Chicken Birria Grilled Cheese Sandwich you’ve ever had.

Make sure you have your chicken already cooked and shredded—don’t skimp on shredding it finely! Also, you absolutely need that consommé strained; we want flavor, not giant bits of onion floating around in the cheese bath.

The butter really needs to be soft, almost spreadable. If it’s rock hard, you’ll tear up your beautiful sourdough, and nobody wants that tragedy on their hands. Have all your cheeses ready to go!

Ingredient Notes and Substitutions for Your Best Chicken Birria Grilled Cheese Sandwich

If you’re short on time, using pre-cooked rotisserie chicken is totally fine—don’t tell my imaginary Mexican grandmother, but it works like a charm! She always insisted on homemade whenever possible, but hey, we hustle.

For the cheeses, we need great melt, so Oaxaca is king here, but if you can’t find it, just grab some good mozzarella or provolone. They’ll still give you that amazing stretch for your money. And here’s a pro tip: if you want to boost the birria profile even more, try dipping the bread *lightly* into the leftover consommé right before you butter it. I found that trick when I was testing out some substitution ideas, and it makes a huge difference!

Step-by-Step Instructions for the Best Chicken Birria Grilled Cheese Sandwich

Getting this sandwich on your plate takes no time at all, I promise! We aren’t looking for a delicate fry here; we want a golden, crispy exterior hugging all that gooey, spicy filling. The key is staying focused while it’s on the heat so you hit that perfect melted-cheese-but-not-burned-bread stage. If you want to check out how I manage crispy edges on similar things, here’s a quick read on my favorite grilled cheese method.

Preparing the Chicken Filling for the Best Chicken Birria Grilled Cheese Sandwich

This is the flavor injection step! Take your shredded chicken and mix it really well with about a quarter-cup of that gorgeous, strained birria consommé. Just toss it until everything is coated. Let that mixture sit for about five minutes—seriously, don’t skip this bit! Those five minutes let the chicken soak up all that amazing chili flavor before it hits the heat.

Assembling and Grilling the Best Chicken Birria Grilled Cheese Sandwich

Time to build! Get your skillet warm over medium heat—medium heat is your best friend here, trust me, high heat burns the butter before the cheese melts. Butter one side of all four bread slices. Place two slices, butter-side down, in your warm pan.

Now layer up: two slices of Monterey Jack, then your seasoned chicken mixture spread evenly. Top that with the two slices of Oaxaca cheese. Slap the remaining two bread pieces on top, butter-side facing up towards the ceiling. Grill for about three to four minutes per side. Remember to press down gently with your spatula—just enough to squash the sandwich a tiny bit and help that cheese bond. Keep going until both sides are deep golden brown and you can see the filling sizzling!

Serving Suggestions for Your Best Chicken Birria Grilled Cheese Sandwich

When those babies come off the skillet, slice them right away on the diagonal—it just looks better that way, doesn’t it? Now for the truly essential part: the dipping sauce! Don’t forget that reserved consommé we saved; pour it into little bowls.

Mix your chopped white onion and fresh cilantro together. I love sprinkling a pinch of that green and white mix right on top of the hot, cut side of the sandwich. Don’t forget to squeeze a big wedge of lime over the whole plate! That hit of acid cuts right through the richness. Dunk it deep and enjoy!

Tips for Making the Best Chicken Birria Grilled Cheese Sandwich Every Time

I learned this the hard way—you can have the best ingredients in the world, but if your heat management is off, you end up with a greasy mess. For this sandwich, medium heat is non-negotiable! If it smokes or sizzles too aggressively, turn it down immediately. We want a slow, patient melt.

Speaking of melting, cheese placement matters! Always sandwich your chicken mixture between two layers of cheese, like a cheese hug, one on the bottom slice and one on the top slice before closing it up. This keeps the moisture from the chicken contained so your bread doesn’t get soggy too fast.

If you’ve got a griddle, use it! It helps distribute heat evenly better than a standard skillet. For more insights on avoiding baking or cooking mistakes, take a peek at this article on common errors. Happy grilling!

Storage and Reheating Instructions for Leftover Best Chicken Birria Grilled Cheese Sandwich

Now, I always hope there aren’t any leftovers because these go *so* fast, but if you manage to save one of these beauties, handle it gently! You need to store the sandwich and the leftover dipping consommé in completely separate airtight containers. If you leave them together, the bread will go soft overnight, and we just can’t have that.

When you’re ready for Round Two, skip the microwave—it turns the sourdough chewy. I highly recommend popping the sandwich in an oven set to 350°F (175°C) for about 8 minutes, or even better, use an air fryer if you have one! That brings back the crunch instantly. Warm up that spicy consommé on the stove so it’s perfect for dunking!

Frequently Asked Questions About the Best Chicken Birria Grilled Cheese Sandwich

I get so many questions about this sandwich once people try it—which is great, because it means everyone loves it as much as I do! Here are a few of the things people ask the most when trying to perfect their Quesabirria-style grilled cheese.

Can I use beef birria instead of chicken?

Oh, absolutely! If you have leftover beef birria, that works just as wonderfully. The process is exactly the same: shred the meat, mix it with a splash of that strained consommé, and let it hang out for five minutes before you layer it up. Beef tends to be a little richer, so maybe use slightly less for the filling if you want to keep the overall flavor bright!

What is the absolute best bread to use for this sandwich?

You noticed I used sourdough, right? That’s because sourdough has a great tang and holds up really well to the moisture from the consommé and the richness of the cheese—it toasts up beautifully. A nice, sturdy white bread or Texas toast would also work if you want something a bit softer, but I’d recommend trying sourdough first for the best crunch factor.

Do I have to use both Monterey Jack and Oaxaca cheese?

You don’t *have* to, but I really suggest it! Monterey Jack melts super fast and gives you that buttery texture, while Oaxaca is the master of the stretch. If you only use one, I’d lean toward Oaxaca or a whole milk mozzarella. The blend is what makes the experience, but if you’re feeling lazy, just pick your favorite melter!

How important is straining the birria consommé?

It’s super important if you want a sandwich that stays crisp! The consommé is liquid gold, but if you don’t strain out the onion bits and spices, they can create little pockets of moisture. This results in a soggy spot right next to your melted cheese, and we fight sogginess at all costs here!

Estimated Nutritional Data for the Best Chicken Birria Grilled Cheese Sandwich

Now, I always want to keep it real about what we’re eating, even if it’s the best comfort food ever created! These numbers are just estimates based on the ingredients listed, so they might fluctuate a tiny bit depending on how fatty your chicken was or how much butter you spread on there.

Keep in mind that these estimates are for one glorious sandwich serving, exactly as described: Calories: 550, Protein: 35g, and Fat: 30g. It’s pretty hearty, which is why a little lime and that tangy dipping sauce on the side are so important for balance!

Share Your Best Chicken Birria Grilled Cheese Sandwich Creation

I truly hope you ran to the kitchen immediately after reading this, because this sandwich is meant to be eaten hot and messy! Once you’ve made your perfect Best Chicken Birria Grilled Cheese Sandwich, I want to hear all about it. Please pop over and leave a rating—if it earned five stars in your book, tell me so!

What did you think? Was the cheese pull epic? Did you try dipping your bread in consommé first? Drop a comment down below and tell me every detail! And oh, if you snap a photo of that golden crust and streamy cheese, tag me on social media so I can swoon over your creation. I love seeing your wonderful results!

If anything wasn’t clear, or if you have a tweak you adore, don’t hesitate to reach out via my contact page. Happy sandwich making!

Best Chicken Birria Grilled Cheese Sandwich

Author: freddyrecipes.com
Total Time: 20 min
Yield: 2 servings 1x
Diet: Low Fat

Print Recipe

Description

A recipe for a savory grilled cheese sandwich filled with shredded chicken cooked in birria consommé.

Ingredients

Scale

1 cup shredded cooked chicken
1/2 cup birria consommé (strained)
4 slices Monterey Jack cheese
4 slices Oaxaca cheese
2 tablespoons butter, softened
4 slices sourdough bread
1/4 cup chopped white onion (for dipping)
2 tablespoons chopped cilantro (for dipping)
Lime wedges (for serving)

Instructions

In a small bowl, mix the shredded chicken with 1/4 cup of the birria consommé. Let it sit for 5 minutes to absorb the liquid.
Heat a large skillet or griddle over medium heat.
Butter one side of each slice of bread.
Place two slices of bread, butter-side down, in the skillet.
Layer two slices of Monterey Jack cheese and two slices of Oaxaca cheese on top of the bread in the skillet.
Divide the seasoned chicken mixture evenly over the cheese layers.
Top with the remaining two slices of bread, butter-side up.
Grill for 3 to 4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and the cheese is fully melted.
Remove the sandwiches from the skillet and slice them in half diagonally.
Mix the chopped onion and cilantro together.
Serve the sandwiches immediately with the remaining birria consommé for dipping, topped with the onion and cilantro mixture, and a lime wedge.

Notes

You can use leftover rotisserie chicken for the shredded chicken component.
If you do not have Oaxaca cheese, substitute with mozzarella or provolone.
For extra flavor, dip the bread lightly in the consommé before buttering and grilling.

Prep Time: 10 min
Cook Time: 10 min
Category: Lunch
Method: Grilling
Cuisine: Mexican-American

Nutrition

Serving Size: 1 sandwich
Calories: 550
Sugar: 3
Sodium: 950
Fat: 30
Saturated Fat: 15
Unsaturated Fat: 15
Trans Fat: 0.5
Carbohydrates: 40
Fiber: 2
Protein: 35
Cholesterol: 120

Keywords: Chicken Birria, Grilled Cheese, Quesabirria, Mexican Sandwich, Comfort Food