Name: Dill Pickle Ranch Chicken Taquitos Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
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; Chopped fresh dill; Sliced pickles

Introduction

These Dill Pickle Ranch Chicken Taquitos are oven-baked roll-ups filled with tender, ranch-seasoned chicken, tangy dill pickles, and a creamy cheese blend. Wrapped in golden, crispy tortillas, they make the perfect crowd-pleasing appetizer or quick weeknight dinner with bold, delightful flavors in every bite.

The image shows a white plate with four rolled crepes filled with shredded chicken and creamy white sauce mixed with green herbs visible inside. The crepes have a golden brown, lightly crispy texture on the outside, with small green herb sprinkles on top of each roll. The crepes are stacked closely together in two layers, with the front crepe slightly opened to show the filling. A silver fork rests on the edge of the plate on a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

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, for garnish (optional)

Sliced pickles, for garnish (optional)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.

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.

Step 3: Lay out the flour tortillas. Spoon approximately 3 tablespoons of the chicken mixture evenly along the bottom third of each tortilla.

Step 4: Roll each tortilla tightly from the bottom to form a taquito shape, placing them seam-side down on the prepared baking sheet.

Step 5: Lightly spray the tops of the taquitos with olive oil spray to help them crisp up in the oven.

Step 6: Bake for 22 to 25 minutes, or until the taquitos are golden brown and crispy on the outside.

Step 7: Remove from the oven and let cool slightly. Serve hot 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 in a skillet for a gluten-free option.

Substitute chicken with shredded turkey, pork, or black beans for a vegetarian twist.

Try swapping ranch dressing for Caesar or blue cheese dressing to change up the flavor.

For a spicy version, add a pinch of cayenne pepper to the filling or serve with a spicy dipping sauce.

Storage

Store any leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 375°F for 10-15 minutes until warmed through and crispy. These taquitos also freeze well; freeze cooled, baked taquitos in a single layer until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen by baking at 375°F for 15-20 minutes.

FAQs

Can I use rotisserie chicken for the filling?

Yes, rotisserie chicken works great as a convenient and flavorful shortcut for this recipe.

What type of tortillas work best?

Small flour tortillas (6-inch) are ideal for rolling and crisping in the oven. You can also use warmed corn tortillas for a gluten-free option, though they may be a bit more delicate to roll.