Dill Pickle Ranch Chicken Taquitos
Oven-baked chicken taquitos combine creamy ranch, dill pickles, and cheese for a crispy, flavorful snack perfect for easy entertaining or satisfying cravings.
Equipment
- 1 baking sheet lined with parchment paper or lightly greased
- 1 mixing bowl large
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
- Preheat oven to 425°F (220°C) and prepare a baking sheet with parchment paper or grease.
- In a large bowl, mix shredded chicken, chopped dill pickles, softened cream cheese, ranch dressing, cheddar cheese, mozzarella cheese, fresh dill, garlic powder, onion powder, salt, and black pepper until well combined.
- Lay out the flour tortillas and evenly distribute about 3 tablespoons of the chicken mixture along the bottom third of each tortilla.
- Roll each tortilla tightly to form taquitos and place seam-side down on the prepared baking sheet.
- Lightly spray the tops of the taquitos with olive oil spray to help them crisp up.
- Bake for 22 to 25 minutes or until golden brown and crispy.
- Remove from oven, let cool slightly, and serve warm with optional ranch dressing, fresh dill, and sliced pickles.
Notes
- For extra crispiness, broil for 1-2 minutes at the end, watching closely.
- Store leftovers in an airtight container for up to 3 days.
- Use gluten-free tortillas to make this recipe gluten-free.