Crispy Baked Chicken Taquitos (Easy + Family-Friendly)
If you’re looking for a dinner that checks every box—quick, family-friendly, satisfying, and just a little bit fun—these Chicken Taquitos are about to become your new go-to. Crispy on the outside, warm and flavorful on the inside, they strike that perfect balance between comfort food and a weeknight win.
What makes these taquitos extra special is how adaptable they are. Whether you’re using leftover shredded chicken, a quick rotisserie shortcut, or sneaking in a few extra veggies for a nutrition boost, this recipe meets you where you are. They’re easy enough for busy weeknights, but just as perfect for game day spreads or casual get-togethers.
Serve them with your favorite dips—think guacamole, salsa, or a simple Greek yogurt crema—and you’ve got a meal (or snack) that everyone will be reaching for. Bonus: they reheat beautifully, making them a great option for meal prep or next-day lunches.
Ingredients
2-3 chicken breasts
6-12oz chicken stock
Taco seasoning, to taste
Tortillas (I like Siete almond flour tortillas)
Avocado spray
For serving: guacamole, salsa, Greek yogurt or sour cream
Instructions
Put chicken, chicken stock, and taco seasoning in a slow cooker. Cook on low heat for 3-4 hours.
When done, shred the chicken.
Preheat oven to 350 degrees.
Spray a sheet pan with avocado spray. Lightly rub one tortilla in the spray, then fill it with some shredded chicken. Roll, and lay seam-side down on the sheet pan.
Repeat until all wraps and/or chicken are used up.
Bake for 10-15 minutes until tortillas have crisped up along the edges.
Notes
If you have more chicken than tortillas, you can freeze the chicken to save for another time.
You can also use rotisserie chicken, shredded beef or pork shoulder.