Introduction

Dill Pickle Ranch Chicken Taquitos are crispy, cheesy roll-ups bursting with tangy dill pickles and creamy ranch-flavored chicken. These oven-baked taquitos are easy to make and perfect for appetizers, snacks, or quick dinners that pack bold, satisfying flavor in every bite.

Dill Pickle Ranch Chicken Taquitos Recipe - Recipe Image

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

Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Step 2: In a large bowl, combine the shredded chicken, finely chopped dill pickles, softened cream cheese, ranch dressing, cheddar cheese, mozzarella cheese, fresh dill, garlic powder, onion powder, salt, and black pepper. Mix well until fully incorporated.
Step 3: Lay out the flour tortillas. Spoon about 3 tablespoons of the chicken mixture evenly along the bottom third of each tortilla.
Step 4: Roll each tortilla tightly from the bottom up to form a taquito shape. Place them seam-side down on the prepared baking sheet.
Step 5: Lightly spray the tops of the taquitos with olive oil spray to help them crisp up during baking.
Step 6: Bake in the preheated oven for 22 to 25 minutes, or until the taquitos are golden brown and crispy on the outside.
Step 7: Remove from the oven and let cool slightly. Serve warm with extra ranch dressing, chopped fresh dill, or sliced pickles as desired.

Tips & Variations

Toast tortillas briefly in a dry skillet before rolling to make them more pliable and flavorful.
Add a tablespoon of pickle juice to the filling for an extra tangy kick.
Use corn tortillas (warmed) for a gluten-free option.
Substitute chicken with shredded pork, turkey, or black beans for different protein options.
Swap ranch dressing for Caesar or blue cheese dressing to vary the flavor profile.
For mild heat, add a pinch of cayenne pepper to the filling mixture.

Storage

Store any leftover baked taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F oven for 8-10 minutes until heated through and crispy. Unbaked, assembled taquitos can be refrigerated for up to 24 hours before baking; just add a few extra minutes to the bake time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for the filling?

Yes, rotisserie chicken is an excellent shortcut that blends well with the other ingredients and saves prep time.

What type of tortillas work best for taquitos?

Small flour tortillas, about 6 inches in diameter, roll easily and crisp nicely when baked. For a gluten-free option, use warmed corn tortillas to prevent cracking.

Dill Pickle Ranch Chicken Taquitos Recipe

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★★★★★

4.8 from 102 reviews

These oven-baked 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 snack or main, they deliver bold, tangy flavor in every bite and are easy to prepare, making them ideal for game days, quick dinners, or entertaining guests.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 taquitos (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 ensure easy cleanup.
Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken, 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 with no lumps.
Fill and Roll Tortillas: Lay out the flour tortillas. Spoon approximately 3 tablespoons of the chicken mixture evenly along the bottom third of each tortilla, being careful not to overfill to prevent splitting during baking. Roll each tortilla tightly from bottom to top, securing the seam on the bottom to keep the filling compact.
Shape and Place Taquitos: Arrange the rolled taquitos seam-side down on the prepared baking sheet, spacing them evenly to allow air circulation for crisping.
Apply Oil Spray: Lightly spray the tops of the taquitos with olive oil to help achieve a golden, crispy exterior while baking.
Bake to Perfection: Bake in the preheated oven for 22 to 25 minutes, or until the tortillas are golden brown, crispy, and the cheese inside is melted and bubbling at the edges.
Serve and Garnish: Remove from the oven and let the taquitos cool for a few minutes to set the filling. Serve hot with optional garnishes like extra ranch dressing, chopped fresh dill, or sliced pickles for added flavor and presentation.

Notes

Can be made ahead and refrigerated before baking; add 2-3 minutes to baking time if baking from cold.
Perfect for meal prepping as they reheat beautifully.
Use a kitchen scale to portion filling evenly for consistent taquitos.
Spray with olive oil and optionally flip halfway through baking for extra crispness.
For gluten-free option, use warmed corn tortillas to prevent cracking.
Freeze cooled baked taquitos for up to 3 months; reheat at 375°F for 15-20 minutes.
Add a tablespoon of pickle juice to the filling for extra tangy flavor.
Toast tortillas briefly in a dry skillet to improve flexibility before rolling.

Keywords: Dill Pickle Ranch Chicken Taquitos, Oven-baked Taquitos, Chicken Appetizer, Crispy Roll-ups, Game Day Snacks, Easy Dinner, Cheesy Chicken Taquitos, Ranch Dressing, Dill Pickle Recipes