Dill Pickle Ranch Chicken Taquitos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Apply Oil Spray: Lightly spray the tops of the assembled taquitos with olive oil spray. This promotes a golden, crispy exterior when baked.
- 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.
- 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
