Dill Pickle Ranch Chicken Taquitos Recipe

Introduction

Dill Pickle Ranch Chicken Taquitos are crispy, oven-baked roll-ups filled with tender ranch-seasoned chicken, tangy dill pickles, and a creamy cheese blend. These savory taquitos are quick to prepare and perfect as a flavorful appetizer or a satisfying main dish. Enjoy a delightful mix of crunchy, creamy, and tangy flavors that everyone will love.

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 garnish)
• Sliced pickles (optional garnish)

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 and mozzarella cheeses, chopped fresh dill, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well incorporated.
3. Step 3: Arrange the flour tortillas on a flat surface. Spread about 3 tablespoons of the chicken mixture evenly along the bottom third of each tortilla.
4. Step 4: Roll each tortilla tightly from the filling side to form a taquito shape. Place them seam-side down on the prepared baking sheet.
5. Step 5: Lightly spray the tops of the taquitos with olive oil spray to help them crisp during baking.
6. Step 6: Bake in the preheated oven for 22 to 25 minutes, or until the taquitos are golden brown and crisp on the outside.
7. Step 7: Remove from the oven and let cool slightly. Serve hot with extra ranch dressing, chopped fresh dill, or sliced pickles if desired.

Tips & Variations

• For extra pliable tortillas, warm them briefly in a dry skillet before filling and rolling.
• Add a tablespoon of pickle juice to the chicken mixture for an extra tangy flavor.
• Swap chicken for shredded pork, turkey, or black beans for different protein options.
• Use corn tortillas for a gluten-free version, warming them first to prevent cracking.
• Try substituting ranch dressing with blue cheese or Caesar dressing for a different twist.
• For a spicy kick, mix in a pinch of cayenne pepper or serve with a spicy dipping sauce.

Storage

Store any 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 regain their crispiness. These taquitos also freeze well; freeze in a single layer until solid, then transfer to a sealed container for up to 3 months. Reheat from frozen in the oven at 375°F for 15-20 minutes until heated through 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?

Small flour tortillas (6-inch) roll easily and crisp nicely in the oven. For gluten-free, use corn tortillas, warming them briefly to make them flexible before rolling.

Dill Pickle Ranch Chicken Taquitos Recipe

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4.8 from 125 reviews

These Dill Pickle Ranch Chicken Taquitos are oven-baked roll-ups featuring tender ranch-seasoned shredded chicken, tangy dill pickles, and a creamy blend of cheddar and mozzarella cheese wrapped in crispy, golden flour tortillas. Ready in just 45 minutes, they deliver a perfect mix of crunchy, savory, and tangy flavors, making them perfect for appetizers, snacks, or quick weeknight dinners.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings 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 prevent sticking and make cleanup easier.
2. Prepare the Chicken Mixture: In a large mixing bowl, thoroughly 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 until well incorporated and creamy.
3. Fill and Roll Tortillas: Lay out the flour tortillas on a flat surface. Spoon approximately 3 tablespoons of the chicken mixture evenly along the bottom third of each tortilla, ensuring not to overfill to avoid splitting during baking.
4. Shape and Place Taquitos: Roll each tortilla tightly from the bottom up to form a taquito shape. Place each rolled taquito seam-side down on the prepared baking sheet, spacing them evenly to allow air circulation for even crisping.
5. Apply Oil Spray: Lightly spray the tops of the assembled taquitos with olive oil spray to help them crisp up beautifully and develop a golden exterior.
6. Bake to Perfection: Bake in the preheated oven for 22 to 25 minutes until the taquitos are golden brown, the cheese inside is melted and bubbly at the ends, and the tortillas are crispy to the touch.
7. Serve and Garnish: Remove from the oven and let cool slightly. Serve warm with optional sides like extra ranch dressing, chopped fresh dill, or sliced pickles for dipping and garnish.

Notes

• Can be made ahead and refrigerated before baking for convenience.
• Excellent source of protein, approximately 17g per serving.
• Perfect finger food that doesn’t require utensils, ideal for parties or casual meals.
• The dill pickles add a unique tangy flavor that balances the creamy and savory elements.
• For extra crispy results, place the taquitos on a wire rack set inside the baking sheet before baking.
• Toast tortillas briefly before filling to improve flexibility and prevent cracking.
• Add a tablespoon of pickle juice to the filling for an extra tangy kick.
• Taquitos can be frozen after baking for up to 3 months and reheated in the oven.
• For gluten-free variation, use warmed corn tortillas to avoid cracking.

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