Delicious Crispy Baked Chicken Tikitos Recipe

I’m Grace. So let’s get started. I’m a recipe blogger, family taught home chef.

Why You’ll Love This

Get your Mexican food fixed at home with crispy baked chicken tikitos. It’s a football season staple in my house with an ice cold beer and all the traditional toppings. I am in the most wonderful mood right now because I am very close to having tikitos for dinner. And not just any old tikitos we’re talking about chicken tikitos and baked crispy chicken tikitos that are also flavorful and fabulous.

Ingredients

• 2 cups of shredded chicken
• sour cream (half fat or full fat)
• cheddar cheese (extra sharp)
• chili powder
• chipotle powder
• fresh garlic
• full lime
• corn tortillas
• oil (vegetable oil or canola oil)

Instructions

1. We have here chicken. I have two cups of shredded chicken.
2. You can go two ways. The first way is buy some rotisserie chickens in the grocery store and just shred the rotisserie chickens. Make sure to not include any skin. Or you can use chicken thighs, which is what I did, boneless skinless. You just cook them 400 degrees for 30 minutes and then shred them.
3. To this bowl we’re going to add all of our flavors.
4. This here is the first flavor sour cream.
5. Then I have some cheddar cheese.
6. And then I have some chili powder.
7. And then I have some chipotle powder.
8. And then I have some fresh garlic.
9. And then finally, I have just some limes. So I’m going to use just a full lime here and just squeeze it away.
10. Now all you have to do is mix it all together.
11. I’m going to take two moist paper towels. One on the bottom, on a plate, and then one on the top, just like this.
12. I’m going to do kind of like a little wrap action here. And I’m going to pop this in the microwave for just 15 seconds.
13. I’m going to take my first one and I’m just going to put it on a plate.
14. I’m going to grab just a little bit of filling.
15. You want to fill basically the bottom third of your corn tortilla.
16. Roll your tequito.
17. You’re going to have a seam side this side here and you’re just going to stick the seam side down.
18. You’re just going to keep working.
19. Brush them with some oil.
20. You’re going to pop them in the oven at 425 for 15 minutes until they’re nice and golden brown and crispy.

Cooking Tips

You can use the half fat sour cream or the full fat. I’m using the half fat. I actually like it better. I feel like it’s a little more tangy. But it’s also nice and creamy too, which is going to help bind the chicken together and have like a nice filling.

It’s actually probably easier if I use a smaller spoon here. Just a little bit of filling. A little bit goes a long way.

You don’t need to be like super aggressive and pinch it. Just kind of roll it delicately.

If you need to microwave your corn tortillas again, you can.

I use just an oil that doesn’t have a taste, which is vegetable oil or canola oil. And you don’t want to like drown them, but you want to make sure that they’re nicely rubbed just so they get nice and crispy in the oven.

If you want a little extra something, sprinkle a little cheese right on the top of your tequito’s.

Serving Suggestions

You got to serve it with something fun. Peeko, limes, tomatoes, iceberg lettuce, maybe some sour cream, you know, the whole nine yards.

Oh my gosh. It is so fantastic. The inside. Tangy. A little spicy. It has all of those Mexican flavors and the outside crispy. You can’t get better than this. Check those out. You won’t regret it.