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

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

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 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: Arrange the flour tortillas on a flat surface. Distribute about 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. Place 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 during baking.

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

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 the 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.

For a gluten-free option, use warmed corn tortillas instead of flour tortillas.

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

Swap ranch dressing for Caesar or blue cheese dressing to change the flavor profile.

To make it spicy, add a pinch of cayenne pepper to the filling or serve with spicy dipping sauces.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10–15 minutes to restore crispiness. These taquitos also freeze well; freeze baked taquitos in a single layer until solid, then transfer to a freezer bag and keep for up to 3 months. Reheat frozen taquitos in the oven at 375°F for 15–20 minutes until heated through and crispy.

FAQs

Can I use rotisserie chicken for the filling?

Yes, rotisserie chicken works perfectly and adds convenience while blending well with the other ingredients.

What type of tortillas work best?

Small flour tortillas, about 6 inches in diameter, roll easily and crisp up nicely in the oven. For gluten-free needs, warmed corn tortillas are a great alternative.