Name: Dill Pickle Ranch Chicken Taquitos Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
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; Chopped fresh dill; Sliced pickles

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)

Sliced pickles (optional)

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, chopped fresh dill, garlic powder, onion powder, salt, and black pepper. Mix until well incorporated.

Step 3: Lay out the tortillas and evenly distribute about 3 tablespoons of the chicken mixture along the bottom third of each tortilla.

Step 4: Roll each tortilla tightly to form a taquito, placing them seam-side down on the prepared baking sheet.

Step 5: Lightly spray the tops of the taquitos with olive oil spray to promote crisping.

Step 6: Bake for 22 to 25 minutes, or until the taquitos are golden brown and crispy on the outside.

Step 7: Remove from oven and let cool slightly. Serve hot with extra ranch dressing, chopped dill, or sliced pickles if desired.

Tips & Variations

Toast tortillas for 10 seconds per side in a dry skillet before rolling to prevent cracking and boost flavor.

Add a tablespoon of pickle juice to the filling for an extra tangy kick.

For a vegetarian option, substitute shredded chicken with black beans or jackfruit.

Use corn tortillas instead of flour for a gluten-free version, warming them before rolling.

Try swapping ranch dressing for blue cheese or Caesar dressing for a different flavor profile.

Assemble taquitos ahead of time and refrigerate them sealed for up to 24 hours before baking.

Freeze baked taquitos by cooling completely and storing in freezer bags for up to 3 months.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10-15 minutes to preserve crispiness. For longer storage, freeze baked taquitos in a single layer until solid, then transfer to a freezer bag; they keep well for up to 3 months. Reheat frozen taquitos in the oven at 375°F for 15-20 minutes until heated through and crispy.

FAQs

Can I use rotisserie chicken for the filling?

Yes, rotisserie chicken works wonderfully and adds convenience without sacrificing flavor.

What type of tortillas work best for taquitos?

Small flour tortillas (about 6 inches) roll easily and crisp well when baked. If you need a gluten-free option, warm corn tortillas before rolling to make them more pliable.