Dill Pickle Ranch Chicken Taquitos Recipe
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.
- 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
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 make cleanup easier.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: Dill Pickle Ranch Chicken Taquitos, baked taquitos, chicken appetizers, ranch chicken recipe, crispy taquitos, game day snacks, cheese-filled taquitos, easy chicken recipes, oven-baked snacks
