Dill Pickle Ranch Chicken Taquitos Recipe

Introduction

These Dill Pickle Ranch Chicken Taquitos combine tender shredded chicken with tangy pickles and creamy ranch for a flavorful twist on a classic snack. Crispy on the outside and loaded with cheesy goodness inside, they’re perfect for parties or a satisfying meal.

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
• Optional garnishes: extra ranch dressing, chopped fresh dill, sliced pickles

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 bowl, combine the shredded chicken, chopped dill pickles, softened cream cheese, ranch dressing, cheddar cheese, mozzarella cheese, chopped fresh dill, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are fully incorporated.
3. Step 3: Lay out the flour tortillas. Spoon about 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. 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 up while baking.
6. Step 6: Bake for 22 to 25 minutes, or until golden brown and crispy on the outside.
7. Step 7: Remove from oven and allow to cool slightly. Serve warm with optional ranch dressing, fresh dill, or sliced pickles for garnish.

Tips & Variations

• For extra crispiness, flip the taquitos halfway through baking.
• Substitute Greek yogurt for some of the ranch dressing to lighten the filling.
• Use corn tortillas for a gluten-free option, but warm them first to prevent cracking when rolling.
• Add a pinch of cayenne pepper to the filling for a spicy kick.

Storage

Store cooked taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 375°F (190°C) for 8-10 minutes to restore crispiness or warm in a microwave for 1-2 minutes if in a hurry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooked chicken breast?

Yes, rotisserie chicken works perfectly and adds extra flavor while saving prep time.

Can I freeze these taquitos?

Absolutely. Freeze unbaked taquitos on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

Dill Pickle Ranch Chicken Taquitos Recipe

Print Recipe

★★★★★

4.7 from 80 reviews

Crispy, flavorful Dill Pickle Ranch Chicken Taquitos combine tender shredded chicken with tangy dill pickles, creamy cheeses, and fresh dill, all wrapped in soft flour tortillas and baked to golden perfection. These taquitos make an irresistible appetizer or snack, perfect for dipping in ranch dressing and garnished with fresh herbs and sliced pickles.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 taquitos 1x
• Category: Appetizer
• 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 ensure easy cleanup.
2. Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken, finely chopped dill pickles, softened cream cheese, ranch dressing, shredded cheddar cheese, shredded mozzarella cheese, fresh chopped dill, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated and the mixture is creamy and well blended.
3. Fill and Roll Tortillas: Arrange the flour tortillas on a clean surface. Spoon approximately 3 tablespoons of the chicken filling evenly along the bottom third of each tortilla.
4. Shape and Place Taquitos: Roll each tortilla tightly from the filled edge to form a compact taquito. Place the rolled taquitos seam-side down on the prepared baking sheet to help them hold their shape while baking.
5. Apply Oil Spray: Lightly spray the tops of the assembled taquitos with olive oil spray. This step is crucial for achieving a golden brown, crispy exterior during baking.
6. Bake to Perfection: Bake the taquitos in the preheated oven for 22 to 25 minutes, or until they are golden brown and the exterior is crisp. Watch carefully during the last minutes to avoid burning.
7. Serve and Garnish: Remove the taquitos from the oven and let them cool slightly to firm up. Serve them hot with optional garnishes such as extra ranch dressing for dipping, chopped fresh dill, and sliced pickles for added flavor and presentation.

Notes

• Use cooked chicken breast – rotisserie or leftover chicken works perfectly.
• Softened cream cheese ensures easier mixing and a smoother filling.
• Spraying the taquitos with olive oil helps them crisp up nicely in the oven.
• You can substitute flour tortillas with corn tortillas if you prefer, but flour tortillas yield a softer interior with a crispy outside.
• For an extra kick, add a pinch of cayenne pepper or hot sauce to the chicken mixture.
• Serve immediately for best texture, but leftovers can be reheated in the oven to restore crispiness.

Keywords: Dill Pickle Ranch Chicken Taquitos, Baked Taquitos, Chicken Appetizer, Crispy Taquitos, Ranch Dressing, Dill Pickle Recipes