Chori Pollo is a comforting baked chicken and chorizo dish that brings bold Tex‑Mex flavors to your table. Boneless, skinless chicken breasts bake in a creamy, slightly spicy sauce made from pork chorizo, cream cheese, sour cream, and diced tomatoes with green chiles. This recipe is great for low‑carb or keto dinners, and it’s effortless to prepare.
Why I Love This Chori Pollo
This recipe was inspired by a craving for genuine Tex‑Mex flavors. The combination of savory pork chorizo and a rich, creamy sauce transforms plain chicken breasts into a juicy, flavor-packed main course. The pan sauce that develops while the casserole bakes is exceptional—perfect to spoon over rice or to tuck into warm tortillas for quick tacos the next day. Leftovers reheat beautifully and often taste even better after the flavors meld overnight.
What Is Chori Pollo?
Chori Pollo literally means chorizo chicken. Most versions pair chicken with pork chorizo sausage, which is seasoned with robust Mexican spices. Cooking the chicken together with the chorizo infuses the meat with depth and heat you won’t get from chicken alone. You can use chicken breasts or thighs, depending on your preference.
Chori Pollo Ingredients
This version bakes into a creamy, slightly tangy sauce thanks to cream cheese, sour cream, and tomatoes with green chiles. Serve the chicken as a casserole, spoon the sauce over rice, or assemble tacos with fresh toppings.
- Boneless, skinless chicken breasts (6–8, depending on size)
- Pork chorizo (about a 10-ounce package)
- Cream cheese (light or regular, about 4 ounces) or Mexican crema
- Light sour cream (about 1/2 cup)
- Canned diced tomatoes with green chiles (drained)
- Cotija cheese, crumbled (about 1/4 cup)
How to Make Chori Pollo
This recipe combines stove-top and oven cooking for deep flavor with minimal hands-on time. The chorizo and sauce are cooked first, then everything finishes baking together so the chicken cooks through and soaks up the sauce.
- Preheat the oven to 375°F and spray a 9×13 baking dish with nonstick spray. Arrange the chicken breasts in a single layer in the pan.
- In a large skillet over medium-high heat, cook the chorizo for about 7–8 minutes until fully browned. Do not drain the fat; it contributes flavor to the sauce.
- Add the drained diced tomatoes with green chiles, cream cheese, and sour cream to the skillet. Stir until the cheeses melt and the sauce is smooth and combined.
- Spoon the chorizo mixture over the chicken breasts in the baking dish. Sprinkle the cotija cheese on top and bake uncovered for about 45 minutes, depending on the size of your chicken. There should be enough pan juices to drizzle over rice if desired, or slice the chicken and serve inside tortillas with your favorite toppings.
Chori Pollo FAQs
Yes. Regular pork sausage will work and produce a tasty dish, but it won’t have the distinctive smoky, spicy profile of chorizo. If you want the authentic chori pollo flavor, use pork chorizo from the refrigerated Latin foods section of your store.
Cotija is salty and crumbly, similar in function to Parmesan in Mexican dishes. If you can’t find cotija, use freshly grated Parmesan as a substitute (avoid pre‑shredded, powdered-style products for best texture and flavor).
If pronunciation is tricky, just call it chorizo chicken—everyone will know what you mean and the taste is what really matters.
Yes. This recipe is well suited to low‑carb and keto eating. Each serving (one breast with sauce) is low in carbohydrates, making it a filling protein option without added carbs from breading or starches.
Chori refers to chorizo sausage, traditionally made from pork and seasoned with ingredients like smoked paprika, garlic, chiles, and sometimes vinegar or wine. Variations exist using chicken, organ meats, or plant-based alternatives.
Yes. Assemble the dish with the cooked chorizo sauce and raw or par‑cooked chicken in a freezer-safe container or heavy-duty disposable pan with a lid. Do not bake before freezing. Thaw in the refrigerator for 2–3 days, then bake as directed.
Store leftovers in airtight containers while still warm and refrigerate. Consume within 3–5 days or freeze up to three months. Reheated leftovers make excellent tacos, burritos, or rice bowls.
What to Serve with Chori Pollo
This dish pairs well with familiar Mexican sides. Here are a few complementary options to round out the meal:
- Cilantro lime rice or jasmine rice to soak up the creamy pan sauce.
- Warm flour tortillas for making tacos or burritos with leftovers.
- A bright bean and barley or corn salad for texture contrast and freshness.
- A simple green salad with a tangy dressing to balance the richness.
Recipe Summary
Chori Pollo Recipe
Ingredients
- 6–8 boneless skinless chicken breasts (6 if large, 8 if small)
- 10-ounce package pork chorizo
- 4 ounces cream cheese or Mexican crema
- 1/2 cup light sour cream
- 10-ounce can diced tomatoes with green chiles, drained
- 1/4 cup crumbled cotija cheese
Instructions
- Preheat oven to 375°F. Lightly spray a 9×13-inch glass baking dish and arrange the chicken breasts in an even layer.
- Brown the chorizo in a large skillet over medium-high heat for 7–8 minutes. Leave the rendered fat in the pan for flavor.
- Add the drained diced tomatoes, cream cheese, and sour cream to the chorizo. Stir the mixture until smooth and well combined.
- Spoon the chorizo mixture over the chicken, sprinkle with cotija cheese, and bake uncovered for about 45 minutes, adjusting time for breast size. Serve with rice or slice the chicken for tacos, topping as desired.
- Author: Carole Jones
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition (per serving)
- Serving Size: 1 breast
- Calories: 392
- Carbohydrates: 4 g
- Protein: 48 g
- Fat: 20 g
- Saturated Fat: 7 g
- Sodium: 792 mg