Description

These oven-baked Dill Pickle Ranch Chicken Taquitos feature tender shredded chicken blended with tangy dill pickles and a creamy ranch cheese mixture, all wrapped in small flour tortillas and baked until golden and crispy. Perfect as a flavorful appetizer or a satisfying main dish, they offer a delightful crunch with a savory, tangy filling that’s simple to prepare and sure to please any crowd.

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 and ease cleanup.
Prepare the Chicken Mixture: In a large mixing bowl, combine shredded chicken, chopped dill pickles, softened cream cheese, ranch dressing, shredded cheddar and mozzarella cheeses, chopped fresh dill, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until evenly combined and smooth.
Fill and Roll Tortillas: Lay out the flour tortillas and evenly distribute about 3 tablespoons of the chicken mixture along the bottom third of each tortilla. Roll each tortilla tightly from the bottom up, securing the seam side down to hold the shape.
Apply Oil Spray: Place the rolled taquitos on the prepared baking sheet spaced apart to allow air circulation. Lightly spray the tops with olive oil to help them crisp nicely during baking.
Bake to Perfection: Bake the taquitos in the preheated oven for 22 to 25 minutes, until they turn golden brown and crisp on the outside and the cheese inside is melted and bubbly.
Serve and Garnish: Remove from the oven and allow to cool slightly. Serve hot with optional sides such as extra ranch dressing, chopped fresh dill, or sliced pickles for dipping and garnish.

Notes

These taquitos can be made ahead and refrigerated before baking for convenience.
A great source of protein with approximately 17g per serving.
They make perfect finger foods without the need for utensils.
The dill pickles add unexpected tang and depth, making this recipe unique.
For extra crispy results, place taquitos on a wire rack set inside the baking sheet before baking.
To reheat frozen taquitos, bake at 375°F for 15-20 minutes until hot and crispy.
To improve tortilla flexibility, toast tortillas for 10 seconds per side in a dry skillet before filling and rolling.
Use a kitchen scale to portion filling evenly for perfectly consistent taquitos.
Substitute corn tortillas for a gluten-free option; warm them before rolling to prevent cracking.
Variations include swapping chicken for turkey, pork, or black beans for a vegetarian option, or changing the dressing to Caesar or blue cheese for different flavors.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Crunchy Snacks
Method: Baking
Cuisine: American

Keywords: dill pickle, ranch, chicken taquitos, oven baked taquitos, crunchy snacks, appetizer, easy dinner, shredded chicken, cheese, crispy tortillas