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Caraluzzi's Recipes

Chicken Chorizo Avocado Casserole

A twist on a classic casserole, which includes cubed chicken, cooked chorizo, tortillas, cheese and cubed avocado.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6


  • 8 Tbsp vegetable oil divided
  • 12 corn tortillas
  • 2 16 oz. (4 cups) salsa verde
  • 2 cups cooked and shredded chicken
  • 1/2 cup cooked chorizo
  • 1 cup corn kernels
  • 1 large ripe fresh avocado cut lengthwise, pitted, peeled and diced
  • 1 cup sour cream
  • 2 cups shredded Monterrey Jack cheese
  • 2 Tbsp fresh cilantro chopped
  • 2 Tbsp diced green onions


  • Preheat oven to 350F.
  • In a medium skillet, heat four tablespoons oil over medium-high heat. Gently add a tortilla and cook until softened, about 10 seconds each side. Transfer onto a plate lined with paper towels. Once you’ve cooked the first six tortillas, add the rest of the oil, allow to heat and continue to cook the remaining tortillas.
  • In a bowl, combine chicken, chorizo, corn and avocado. Toss lightly until combined. Soften sour cream in its own container by whisking with a fork.
  • Pour 1 cup salsa verde onto a 9” x 9” baking dish, spreading into an even layer. Place 4 tortillas on the salsa allowing them to overlap each other. Spread ½ chicken-chorizo mixture onto tortillas. Add one cup salsa verde. Next, dollop sour cream on top in even amounts and sprinkle with ½ cup cheese. Repeat process to create another layer. Top with remaining tortillas, salsa, sour cream and cheese.
  • Cover casserole with foil and bake in preheated oven for 35 minutes. Remove foil and bake for another 10 minutes until edges are brown and crispy and cheese is bubbly.
  • Sprinkle cilantro and green onions over casserole and serve. Garnish each serving with an avocado slice.


Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Recipe and photo courtesy of