Description
These Dill Pickle Ranch Chicken Taquitos are crispy, cheesy, and packed with flavorful shredded chicken, creamy ranch, and tangy dill pickles. Baked to golden perfection, they make a delicious appetizer or snack perfect for any occasion.
Ingredients
Scale
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 & black pepper, to taste
Taquitos
- 12 small flour tortillas (6-inch diameter)
- Olive oil spray
For Serving
- Extra ranch dressing, for dipping
- Chopped fresh dill & sliced pickles, for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Filling: In a large mixing bowl, combine shredded chicken, finely chopped dill pickles, softened cream cheese, ranch dressing, shredded cheddar and mozzarella cheeses, fresh chopped dill, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble Taquitos: Lay each tortilla flat on a clean surface. Spoon about 3 tablespoons of the chicken mixture along the bottom third of each tortilla. Roll the tortilla tightly around the filling to form a taquito, ensuring the seam is sealed.
- Arrange & Spray: Place the rolled taquitos seam-side down on the prepared baking sheet. Lightly spray the tops with olive oil spray to promote crispiness during baking.
- Bake: Bake in the preheated oven for 22 to 25 minutes, or until the taquitos are golden brown and crispy on the outside.
- Serve: Allow taquitos to cool slightly before serving. Serve with extra ranch dressing for dipping and garnish with chopped fresh dill and sliced pickles for an extra burst of flavor.
Notes
- For extra crispiness, broil the taquitos for an additional 1-2 minutes at the end of baking, watching carefully to prevent burning.
- You can substitute flour tortillas with corn tortillas if preferred, though softness may vary.
- Using cooked chicken from a rotisserie or leftover chicken works well and saves time.
- Adjust the amount of pickles based on your taste preference for tanginess.
- Taquitos can be prepared ahead and refrigerated before baking for convenience.
