Description
These Dill Pickle Ranch Chicken Taquitos feature oven-baked tortillas filled with a creamy blend of shredded chicken, tangy dill pickles, ranch dressing, and melty cheeses. Crispy on the outside with a savory, flavorful filling, they make an irresistible appetizer or main dish perfect for game day, quick dinners, or entertaining guests. Ready in 45 minutes, they combine unexpected flavors for a tasty bite-sized treat that’s easy to prepare and serve.
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 ensure easy cleanup.
- Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken, finely 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 the mixture is smooth and well combined.
- Fill and Roll Tortillas: Lay out the flour tortillas and distribute about 3 tablespoons of the chicken mixture along the bottom third of each tortilla. Avoid overfilling to prevent splitting during baking. Roll each tortilla tightly from the bottom to the top, securing the seam on the underside.
- Shape and Place Taquitos: Arrange the rolled taquitos seam-side down on the prepared baking sheet, spacing them evenly to allow for air circulation and even crisping.
- Apply Oil Spray: Lightly spray the tops of the assembled taquitos with olive oil spray to promote browning and a crispy texture during baking.
- Bake to Perfection: Bake the taquitos in the preheated oven for 22 to 25 minutes, or until they are golden brown and crisp to the touch. The cheese inside should be completely melted and starting to bubble at the edges.
- Serve and Garnish: Remove the taquitos from the oven and let them cool slightly. Serve warm with optional accompaniments such as extra ranch dressing, chopped fresh dill, or sliced pickles for dipping and garnish.
Notes
- These taquitos can be assembled ahead of time and refrigerated before baking for convenience.
- They are an excellent source of protein, with approximately 17 grams per serving.
- Perfect as finger food—no utensils needed.
- The dill pickles add a secret tangy crunch that elevates the flavor profile.
- For gluten-free options, substitute flour tortillas with warmed corn tortillas.
- The taquitos freeze well; bake from frozen by adding a few extra minutes to the cooking time.
- To enhance flexibility, briefly toast tortillas before filling.
- Add a tablespoon of pickle juice to the filling for extra tanginess if desired.
- Rest the taquitos 5 minutes after baking to allow the filling to set, preventing burns from hot filling.
- Using a wire rack inside the baking sheet can improve crispiness on all sides.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Crunchy Snacks
- Method: Baking
- Cuisine: American
Keywords: Dill Pickle Ranch Chicken Taquitos, baked taquitos, ranch chicken recipe, crispy chicken appetizers, game day snacks, chicken taquitos baked
