Dill Pickle Ranch Chicken Taquitos
These dill pickle ranch chicken taquitos are a tangy, creamy, crunchy weeknight win, perfect for game day, casual dinners, or a party appetizer.
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, shredded (rotisserie or poached and shredded)
- 1/2 cup dill pickles, finely chopped (use crunchy dill pickles)
- 4 oz 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, warmed
- Olive oil spray
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment or lightly grease it.
- In a large bowl, combine shredded chicken, chopped pickles, softened cream cheese, ranch dressing, cheddar, mozzarella, chopped dill, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed and smooth. Taste and adjust seasoning.
- Warm tortillas 15–20 seconds in the microwave or briefly in a dry skillet so they bend without cracking.
Assembly
- Lay a warmed tortilla flat. Spoon about 3 tablespoons of the chicken mixture along the bottom third of the tortilla. Roll tightly and place seam-side down on the prepared baking sheet. Repeat with remaining tortillas.
- Lightly spray the tops of the taquitos with olive oil spray to encourage browning.
Baking
- Bake for 22–25 minutes, or until evenly golden and crisp. Rotate the pan once if your oven has hot spots.
- Remove from the oven and let cool 2–3 minutes before serving.
Notes
For best results, use rotisserie chicken to save time. Store leftovers in an airtight container for up to 3–4 days. You can freeze baked taquitos for up to 2 months. Enjoy with ranch for dipping.