Dill Pickle Ranch Chicken Taquitos Recipe

Introduction

Dill Pickle Ranch Chicken Taquitos are crispy, golden roll-ups filled with tangy dill pickles, ranch-seasoned shredded chicken, and a melty cheese blend. These oven-baked taquitos are easy to make, packed with bold flavors, and perfect for appetizers or quick weeknight dinners.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1/2 cup dill pickles, finely chopped
• 4 ounces cream cheese, softened
• 1/3 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt, to taste
• Black pepper, to taste
• 12 small flour tortillas, 6-inch diameter
• Olive oil spray
• Extra ranch dressing, for dipping (optional)
• Chopped fresh dill (optional)
• Sliced pickles (optional)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Step 2: In a large mixing bowl, combine the shredded chicken, chopped dill pickles, softened cream cheese, ranch dressing, shredded cheddar cheese, shredded mozzarella cheese, chopped fresh dill, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well incorporated.
3. Step 3: Arrange the flour tortillas on a flat surface. Distribute about 3 tablespoons of the chicken mixture evenly along the bottom third of each tortilla.
4. Step 4: Roll each tortilla tightly to form a taquito shape, placing them seam-side down on the prepared baking sheet.
5. Step 5: Lightly spray the tops of the taquitos with olive oil spray to help them crisp up during baking.
6. Step 6: Bake for 22 to 25 minutes, or until the taquitos are golden brown and crispy on the outside.
7. Step 7: Remove from the oven and let cool slightly. Serve warm with extra ranch dressing, chopped fresh dill, or sliced pickles if desired.

Tips & Variations

• Toast tortillas for 10 seconds per side in a dry skillet before filling to improve flexibility and flavor.
• Add a tablespoon of pickle juice to the filling for an extra tangy kick.
• Use corn tortillas warmed before rolling for a gluten-free version.
• Substitute shredded chicken with shredded pork, turkey, or black beans for a different protein option.
• Try swapping ranch dressing with Caesar or blue cheese dressing for a unique flavor.
• To make them spicy, add a pinch of cayenne pepper to the filling or serve with a spicy dipping sauce.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F (190°C) oven for 10–15 minutes until heated through and crispy again. For longer storage, freeze cooked taquitos in a single layer until solid, then transfer to a freezer bag. They keep for up to 3 months in the freezer. Reheat frozen taquitos at 375°F (190°C) for 15–20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for the filling?

Yes, rotisserie chicken works perfectly and adds convenience while maintaining great flavor.

What type of tortillas work best for taquitos?

Small flour tortillas roll easily and crisp nicely when baked. For gluten-free options, use warmed corn tortillas to avoid cracking.

Dill Pickle Ranch Chicken Taquitos Recipe

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★★★★★

4.9 from 129 reviews

These oven-baked Dill Pickle Ranch Chicken Taquitos feature tender shredded chicken mixed with tangy dill pickles, creamy cheeses, and ranch dressing, all rolled in small flour tortillas and baked to a golden, crispy perfection. Perfect as a flavorful appetizer or a quick weeknight meal, they deliver a delightful combination of crunchy, savory, and tangy flavors in every bite.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 taquitos (serves 6) 1x
• Category: Crunchy Snacks
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Filling

• 2 cups cooked chicken breast, shredded
• 1/2 cup dill pickles, finely chopped
• 4 ounces cream cheese, softened
• 1/3 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt, to taste
• Black pepper, to taste

Assembly

• 12 small flour tortillas, 6-inch diameter
• Olive oil spray

Optional Garnishes

• Extra ranch dressing, for dipping
• Chopped fresh dill
• Sliced pickles

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken, finely chopped dill pickles, softened cream cheese, ranch dressing, shredded cheddar cheese, shredded mozzarella cheese, chopped fresh dill, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and evenly distributed.
3. Fill and Roll Tortillas: Arrange the flour tortillas on a clean surface. Distribute approximately 3 tablespoons of the chicken mixture evenly along the bottom third of each tortilla, taking care not to overfill.
4. Shape and Place Taquitos: Roll each tortilla tightly from the bottom up to form a taquito shape. Place the rolled taquitos seam-side down on the prepared baking sheet to help them stay sealed during baking.
5. Apply Oil Spray: Lightly spray the tops of the assembled taquitos with olive oil spray. This promotes a golden, crispy exterior when baked.
6. Bake to Perfection: Bake the taquitos for 22 to 25 minutes, or until they turn golden brown and crispy. The cheese inside should be fully melted and may bubble slightly at the ends.
7. Serve and Garnish: Remove the taquitos from the oven and let them cool slightly for about 5 minutes. Serve hot with optional accompaniments such as extra ranch dressing, chopped fresh dill, or sliced pickles for added flavor and presentation.

Notes

• These taquitos can be assembled ahead of time and refrigerated before baking for up to 24 hours.
• For extra crispiness, place taquitos on a wire rack set inside the baking sheet during baking.
• For gluten-free option, substitute flour tortillas with warmed corn tortillas to prevent cracking.
• To add a spicy kick, add a pinch of cayenne pepper to the filling or serve with spicy dipping sauce.
• These freeze well; freeze baked taquitos in single layers and reheat in the oven at 375°F for 15-20 minutes.
• Toast tortillas briefly in a dry skillet before rolling for better flexibility and flavor.
• Use a kitchen scale to portion filling evenly for consistent size and cooking.

Keywords: dill pickle, ranch, chicken, taquitos, oven-baked, crispy, appetizer, snack, cheesy, quick dinner, game day