Chori pollo is a simple Mexican dish that combines chicken and chorizo and is then topped with cheese. It takes just 15-minutes to prepare, requires only ten ingredients, is gluten-free, and is low-carb.
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Chori pollo is one of my go-to choices when I eat out at a Mexican restaurant. It combines chorizo and chicken and is topped with cheese dip and sometimes sauteed onions. You can serve it solo or with some warmed tortillas and make tacos out of it. Either way, it won’t disappoint.
Over the past year and a half, I, like many, have not frequented restaurants nearly as often (thanks COVID 🙄) and thus have really missed some of my favorites including this dish. Sooooooo I decided to recreate it at home and I’m glad I did. I hope you love this recipe as much as I do. It’s a keeper.
** I was really hoping to bring you some history about this dish but my search for historical information proved fruitless. My assumption is that it is not an authentic Mexican dish. If that assumption is incorrect and you know more about this delicious entree, please leave a comment or shoot me an email as I would love to pay homage. **
What you’ll love about this recipe
- The quick and easy clean-up! This dish requires minimal dishes; just one skillet to cook up the chorizo and chicken and one small saucepan to prepare the cheese sauce. That means the clean up super quick and easy. That being said this dish is a great choice for a weeknight meal when the last thing you want to do is spend your free time cooking and then cleaning.
- It’s so incredibly simple! Aside from the quick and easy clean-up there are a couple of other reasons that this recipe is simple to prepare. Firstly, it calls for just ten ingredients, five of which are spices. Secondly, it takes just 15-minutes to make with little prep. Yep, you heard me right. Just 15-minutes!!!
- It’s rich and flavorful! Those of you familiar with chorizo know how intensely flavorful it is. That flavor permeates this entire dish creating a robustly flavored meal.
Ingredients (+ notes & substitutions)
- Oregano: Preferably the Mexican variety.
- Garlic powder
- Ground cumin: For some earthiness.
- Onion powder
- Chipotle powder: I love the smokiness of chipotle powder but realize that it is not a spice that a lot of people keep on hand. If you’re one of those people I highly recommend you purchase some. It’s one of my favorites and I use it all the time. I have including an Amazon link below if you wish to purchase my favorite brand of chipotle powder. Chili powder is a suitable alternative.
- Chicken tenderloins: I opted to use chicken tenderloins because they cook up fast. Feel free to use another cut of chicken if you wish but keep in mind the cook time will need to be adjusted.
- Milk: For the cheese sauce.
- White American cheese: Many Mexican restaurants these days serve white cheese dip that is prepared with this type of cheese. Although, I typically shy away from “cheese products” white American cheese works wonderfully for cheese sauce because it melts so nicely and it tastes so good. You will likely need to purchase it from the deli section at your local grocery store because it’s not typically available presliced and packaged.
- Mexican chorizo: For this dish, I used Cacique chorizo as it is the most widely available in supermarkets. You have the option of beef or pork. Other brands of chorizo are fine, however, you should be careful to choose one that is the raw Mexican variety and not the Spanish type, which is a completely different product.
- Lime juice: For deglazing the skillet.
- Flour tortillas: When you order this dish at a restaurant is typically served with warmed tortillas so you can make tacos. This is entirely optional, however.
How to make chori pollo (+tips)
1. Combine the oregano, garlic powder, cumin, onion powder, and chipotle/chile powder in a small bowl.
2. Sprinkle the chicken tenderloins with the spice mixture, rub it in, and set it aside.
3. Heat a small saucepan over medium heat. Add the milk and the white American cheese. Stir occasionally until the cheese is fully melted and incorporated, then reduce heat to low.
4. Heat a large skillet (preferably cast-iron) over medium-high heat. Once hot, add the chorizo. Use a spatula to break it apart and cook for 5-minutes.
Next, use a slotted spoon to transfer the chorizo to a bowl leaving as much of the grease behind as possible. Rather than adding oil, you will cook the chicken in it which will also add flavor!
5. Deglaze the skillet by adding the lime juice. Scrape all the stuck-on bits using a spatula (if using a cast-iron skillet make sure the spatula is not metal). Next, add the chicken in a single layer and cook for 2-3 minutes until browned then flip and cook another 2-3 minutes until browned and cooked through to 165 degrees.
6. Remove from heat and top with the cooked chorizo followed by the cheese sauce.
Serve warm with warmed tortillas and your choice of sides.
Refrigerate leftovers in an airtight container for up to four days.
What to serve with chori pollo:
- Salsa Verde Pinto Beans: Slightly spicy and full of flavor these simple salsa verde pinto beans bathe in a rich and creamy broth that will leave you longing for more. Naturally vegan and gluten-free.
- Cilantro Lime Spinach Rice: This healthy spinach rice with lime and cilantro is a simple and delicious way to get in an extra serving of greens. It works great as a side or served up in a burrito or wrap. Naturally vegan and gluten-free.
- Creamy Poblano Rice with Corn: This Mexican-inspired rice incorporates a creamy roasted poblano sauce, onion, garlic, and corn. Great side dish to serve alongside your next Mexican meal. Simple prep, naturally gluten-free, vegetarian option, and just the right amount of heat.
More Mexican (inspired) recipes featuring chicken you may like:
- Pollo A La Crema: Pollo a la crema or creamed chicken is a South American dish consisting of tender chicken and veggies in a flavorful cream-based sauce. This easy 30-minute dish is great on its own or as a filling for tacos or burritos.
- Fajita Stuffed Chicken w/ Cheese Sauce: This fajita stuffed chicken smothered in cheese sauce is a fun, low-carb way to enjoy fajitas from home. Pair it with rice and/or beans, crown it with your favorite toppings, and dinner is served. Naturally gluten-free.
- Verde Chicken Enchilada Bowls: An excellent choice for lunch or dinner; these fresh and flavorful verdé chicken enchilada bowls combine cilantro lime rice, tender shredded chicken, homemade verdé enchilada sauce, and your choice of toppings. Naturally gluten-free and dairy-free adaptable.
If you make this chorio pollo I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Chori pollo is a simple Mexican dish that combines chicken and chorizo and is then topped with cheese. It takes just 15-minutes to prepare, requires only ten ingredients, is gluten-free, and keto-friendly.
- 1 teaspoon oregano, preferably Mexican
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon chipotle or chili powder
- 1 pound chicken tenderloins
- 1/3 cup milk
- 4 ounces white American cheese
- 9 ounces Mexican chorizo
- 1 teaspoon lime juice
- Warmed tortillas for serving (optional)
- Combine the oregano, garlic powder, cumin, onion powder, and chipotle/chile powder in a small bowl.
- Sprinkle the chicken tenderloins with the spice mixture, rub it in, and set aside.
- Heat a small saucepan over medium heat. Add the milk and the white American cheese. Stir occasionally until the cheese is fully melted and incorporated, then reduce heat to low.
- Heat a large skillet (preferably cast-iron) over medium-high heat. Once hot, add the chorizo. Use a spatula to break it apart and cook for 5-minutes. Use a slotted spoon to transfer the chorizo to a bowl for later.
- Deglaze the skillet by adding the lime juice. Scrape all the stuck-on bits using a spatula (if using a cast-iron skillet make sure the spatula is not metal). Next, add the chicken in a single layer and cook for 2-3 minutes until browned then flip and cook another 2-3 minutes until browned and cooked through to 165 degrees.
- Remove from heat and top with the cooked chorizo followed by the cheese sauce. Serve warm with warmed tortillas and your choice of sides.
Storage: Refrigerate leftovers in an airtight container for up to four days.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 583Total Fat: 36gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 176mgSodium: 1273mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 56g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
Thursday 9th of March 2023
I have made this recipe a couple times and it is so delicious and quite easy and quick to make. Better than I've gotten in a restaurant too! Actually it's what I'm making for dinner tonite. Thanks so much for thr recipe!
Monday 20th of February 2023
Very good but add salt to chicken. Then perfection. And personally I like a little more chorizo.
Friday 30th of September 2022
I was quite sure, after I took a bite of this, that I had died and gone to heaven. Oh.Em.Gee. I doubled the queso, because, duh, queso (and I used 2% milk). Also used ancho powder in place of the chipotle. Wish I had found this recipe sooner!!
Friday 17th of June 2022
Can I use heavy cream instead of milk?
Monday 20th of June 2022
Sunday 14th of November 2021
It's ridiculous that I've never tried a cheese sauce like this. It sounds totally my speed! I'll have to try this ASAP.
Monday 15th of November 2021
I hope you love it!