Dill Pickle Ranch Chicken Taquitos Recipe
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.
- 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
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 ensure the taquitos don’t stick and for easy cleanup.
- 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.
- 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.
- 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.
- Apply Oil Spray: Lightly spray the tops of the taquitos with olive oil spray to promote a golden, crispy texture during baking.
- 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.
- 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
