Dill Pickle Ranch Chicken Taquitos Recipe

Introduction

These Dill Pickle Ranch Chicken Taquitos are oven-baked roll-ups filled with tender ranch-seasoned chicken, tangy dill pickles, and a creamy blend of cheeses. Crispy on the outside and bursting with flavor on the inside, they are perfect for a quick dinner or crowd-pleasing appetizer.

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

1. Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
2. 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 combined.
3. Step 3: Arrange the flour tortillas on a flat surface. Distribute approximately 3 tablespoons of the chicken mixture evenly along the bottom third of each tortilla.
4. Step 4: Roll each tortilla tightly to form a taquito, placing them seam-side down on the prepared baking sheet.
5. Step 5: Lightly spray the tops of the rolled taquitos with olive oil spray to help them crisp up during baking.
6. Step 6: Bake for 22 to 25 minutes, or until the taquitos are golden brown and crispy on the outside.
7. 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

• For extra crispy taquitos, place them on a wire rack set inside your baking sheet before baking.
• 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 mixture for an extra tangy kick.
• Substitute chicken with shredded pork, turkey, or black beans for a different protein option.
• Use corn tortillas warmed before rolling for a gluten-free version.
• Replace ranch dressing with Caesar or blue cheese dressing for a twist on flavor.
• Add a pinch of cayenne pepper or serve with spicy dip to make them spicy.

Storage

Store any leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 10-12 minutes to keep them crispy. You can also freeze baked taquitos by arranging them in a single layer on a baking sheet until solid, then transferring to a freezer bag for up to 3 months. Reheat frozen taquitos at 375°F for 15-20 minutes until hot and crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

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 for taquitos?

Small flour tortillas, about 6 inches in diameter, roll easily and crisp nicely when baked. For gluten-free options, warm corn tortillas before rolling to prevent cracking.

Dill Pickle Ranch Chicken Taquitos Recipe

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4.6 from 55 reviews

These Oven-Baked Dill Pickle Ranch Chicken Taquitos combine tender shredded chicken with tangy dill pickles, creamy ranch dressing, and a blend of cheeses, all rolled in crisp flour tortillas. Baked until golden and crunchy, they make a perfect appetizer or main dish that’s quick, flavorful, and crowd-pleasing.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 taquitos (6 servings, 2 taquitos per serving) 1x
• Category: Crunchy Snacks
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. 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 ensure the taquitos don’t stick and for easy cleanup.
2. Prepare the Chicken Mixture: 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 all ingredients are evenly incorporated and creamy.
3. Fill and Roll Tortillas: Lay out the flour tortillas and spoon approximately 3 tablespoons of the chicken mixture evenly along the bottom third of each tortilla, being careful not to overfill to prevent tearing during baking. Roll each tortilla tightly from the bottom up, securing the seam on the underside.
4. Shape and Place Taquitos: Arrange the rolled taquitos seam-side down on the prepared baking sheet, leaving some space between each to ensure even crisping.
5. Apply Oil Spray: Lightly spray the tops of the taquitos with olive oil spray to promote a golden, crispy texture during baking.
6. Bake to Perfection: Bake in the preheated oven for 22 to 25 minutes, or until the tortillas are golden brown and crisp, and the cheese inside has melted completely and begins to bubble slightly at the edges.
7. Serve and Garnish: Remove from oven and let cool for a few minutes. Serve hot with optional extra ranch dressing, chopped fresh dill, or sliced pickles for dipping and garnish.

Notes

• These taquitos can be prepared ahead of time and refrigerated before baking.
• They are an excellent source of protein, with approximately 17 grams per serving.
• Ideal finger food that requires no utensils, perfect for parties and casual meals.
• The dill pickles are key to the unique flavor; consider adding a tablespoon of pickle juice for extra tang.
• For gluten-free options, use corn tortillas warmed before rolling to avoid cracks.
• For extra crispiness, place taquitos on a wire rack inside the baking sheet while baking.
• Taquitos freeze well; freeze fully cooled baked taquitos in a single layer before storing in bags for up to 3 months.
• Reheat frozen taquitos at 375°F for 15-20 minutes until thoroughly heated and crispy.
• Toast tortillas briefly in a dry skillet before rolling to enhance pliability and flavor.

Keywords: Dill pickle, ranch chicken, taquitos, baked taquitos, crispy tortillas, appetizer, snack, easy recipe, oven-baked, cheesy chicken roll-ups