Dill Pickle Ranch Chicken Taquitos Recipe

Introduction

Dill Pickle Ranch Chicken Taquitos are crispy, golden roll-ups filled with tender ranch-seasoned chicken, tangy dill pickles, and a creamy cheese blend. Perfect as a flavorful appetizer or a quick dinner, these oven-baked taquitos deliver a delightful mix of savory and tangy in every bite.

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, finely 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 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, placing them seam-side down on the prepared baking sheet.
5. Step 5: Lightly spray the tops of the taquitos with olive oil spray to promote crisping.
6. Step 6: Bake for 22 to 25 minutes, or until the taquitos are golden brown and crispy.
7. Step 7: Remove from the oven and let the taquitos cool slightly. Serve warm with extra ranch dressing, chopped fresh dill, or sliced pickles if desired.

Tips & Variations

• Toast tortillas briefly in a dry skillet before filling to prevent cracking and add extra flavor.
• Add a tablespoon of pickle juice to the filling for an extra tangy kick.
• For a spicy twist, mix in a pinch of cayenne pepper or serve with your favorite hot sauce.
• Substitute cooked shredded pork, turkey, or black beans for chicken to change up the protein.
• Use corn tortillas and warm them before rolling for a gluten-free option.
• Replace ranch dressing with blue cheese or Caesar dressing for a different flavor profile.

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 until warmed and crispy. You can also freeze baked taquitos by placing cooled pieces in a single layer on a baking sheet to freeze, then transferring to a freezer-safe bag for up to 3 months. Reheat frozen taquitos in the oven at 375°F for 15-20 minutes.

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 great convenience while blending well with the other ingredients.

What type of tortillas work best?

Small 6-inch flour tortillas are ideal because they roll easily and crisp well in the oven. For gluten-free diets, use warmed corn tortillas to avoid cracking during rolling.

Dill Pickle Ranch Chicken Taquitos Recipe

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★★★★★

4.7 from 102 reviews

These oven-baked Dill Pickle Ranch Chicken Taquitos feature tender shredded chicken blended with tangy dill pickles, creamy ranch dressing, and a melty cheese blend, all wrapped inside crispy flour tortillas. Perfect as a flavorful appetizer or a satisfying main dish, they deliver a delightful mix of crunchy, savory, and tangy bites that are easy to prepare and great for entertaining or weeknight dinners.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings (approximately 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 prevent sticking and ease 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, chopped fresh dill, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated and the filling is smooth.
3. Fill and Roll Tortillas: Arrange the flour tortillas on a flat surface. Spoon approximately 3 tablespoons of the chicken mixture along the bottom third of each tortilla, being careful not to overfill. Roll each tortilla tightly starting from the filled edge and secure them seam-side down on the prepared baking sheet.
4. Apply Oil Spray: Lightly spray the tops of the rolled taquitos with olive oil spray to help them crisp up evenly during baking.
5. Bake to Perfection: Bake the taquitos in the preheated oven for 22 to 25 minutes, or until they are golden brown and crisp on the outside and the cheese inside is melted and bubbling.
6. Serve and Garnish: Remove the taquitos from the oven and let them cool slightly for about 5 minutes to allow the filling to set. Serve warm with optional sides such as extra ranch dressing for dipping, chopped fresh dill, and sliced pickles.

Notes

• Can be made ahead and refrigerated before baking; add 2-3 minutes to baking time if baking cold.
• Perfect for meal prep – filling can be made up to two days in advance.
• For a gluten-free option, substitute flour tortillas with warmed corn tortillas.
• Adding a tablespoon of pickle juice to the filling adds an extra tangy kick.
• For extra crispiness, arrange taquitos on a wire rack on your baking sheet.
• Freezes well for up to 3 months; bake from frozen at 375°F for 15-20 minutes to reheat.
• Use a kitchen scale to evenly portion filling for consistent size taquitos.
• Optional toasting of tortillas in a dry skillet for 10 seconds per side improves flexibility and flavor.
• Add cayenne pepper to the filling for a mild spicy kick if desired.
• Let taquitos rest 5 minutes after baking to avoid burning your mouth and set filling.

Keywords: dill pickle, ranch chicken, taquitos, baked taquitos, crispy tortilla roll-ups, appetizer, game day snack, easy dinner, cheese taquitos