Description
These oven-baked Dill Pickle Ranch Chicken Taquitos combine tender, ranch-seasoned shredded chicken with tangy dill pickles and a creamy cheese blend, all wrapped in crispy, golden flour tortillas. Perfect as a flavorful appetizer or quick main dish, these taquitos deliver a satisfying mix of tangy, savory, and crunchy textures that are sure to please any crowd.
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.
- 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 smooth.
- Fill and Roll Tortillas: Lay out the flour tortillas flat. Evenly distribute about 3 tablespoons of the chicken mixture along the bottom third of each tortilla, avoiding overfilling to prevent splitting during baking.
- Shape and Place Taquitos: Tightly roll each tortilla from the filled edge to form a taquito shape. Place each rolled tortilla seam-side down on the prepared baking sheet, spacing them to allow air circulation for even crisping.
- Apply Oil Spray: Lightly spray the tops of the rolled taquitos with olive oil spray to encourage a golden, crispy finish.
- Bake to Perfection: Bake in the preheated oven for 22 to 25 minutes, or until the tortillas are golden brown and crispy, and the cheese inside is melted and bubbly.
- Serve and Garnish: Remove from the oven and allow the taquitos to cool slightly. Serve warm with optional accompaniments like extra ranch dressing, chopped fresh dill, or sliced pickles for added flavor and presentation.
Notes
- These taquitos can be made ahead and refrigerated before baking, making them great for meal prep.
- They are an excellent source of protein, with approximately 17 grams per serving.
- Perfect finger food that requires no utensils.
- The dill pickles add a unique tangy flavor that complements the creamy ranch filling.
- For extra crispy results, place taquitos on a wire rack set inside your baking sheet before baking.
- To make them spicy, add a pinch of cayenne pepper to the filling or serve with spicy dipping sauce.
- Freezing instructions: Freeze cooled baked taquitos in a single layer until solid, then store in an airtight container for up to 3 months. Reheat at 375°F for 15-20 minutes until crispy.
- Substitutions: Use corn tortillas for gluten-free, or replace chicken with shredded pork, turkey, or black beans for a different protein option.
- Toast tortillas briefly in a dry skillet before filling to improve flexibility and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Crunchy Snacks
- Method: Baking
- Cuisine: American
Keywords: Dill pickle chicken taquitos, ranch chicken taquitos, baked chicken taquitos, crispy chicken taquitos, easy appetizer, game day snacks, oven-baked taquitos
