Dill Pickle Ranch Chicken Taquitos (Printable)

Tangy chicken taquitos with dill pickles and ranch dressing, baked to crispy perfection.

# What You Need:

→ Chicken Filling

01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup dill pickles, finely chopped
03 - 1/2 cup ranch dressing
04 - 1/2 cup shredded cheddar cheese
05 - 2 tablespoons fresh dill, chopped
06 - 2 green onions, finely sliced
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon black pepper

→ Taquito Assembly

09 - 12 small flour tortillas (6-inch)
10 - Cooking spray or 2 tablespoons melted butter

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine shredded chicken, chopped dill pickles, ranch dressing, cheddar cheese, dill, green onions, garlic powder, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Lay out the tortillas on a clean surface. Place 2 to 3 tablespoons of the chicken mixture along the lower third of each tortilla. Roll up tightly into cylinders, ensuring the filling is secure.
04 - Place each taquito seam-side down on the prepared baking sheet. Lightly brush with melted butter or spray with cooking spray for extra crispiness and golden color.
05 - Bake for 18 to 22 minutes, or until golden and crispy. Turn taquitos once halfway through baking for even browning on all sides.
06 - Let cool for 2 to 3 minutes before serving. Serve warm with extra ranch dressing or your favorite dipping sauce alongside celery or carrot sticks if desired.

# Expert Suggestions:

01 -
  • The dill pickle and ranch combination creates that addictive flavor profile everyone craves but nobody expects in taquito form
  • These come together quickly using leftover chicken or rotisserie meat, making them perfect for busy weeknights or last minute gatherings
02 -
  • Warm your tortillas for 15 to 20 seconds in the microwave before rolling, otherwise they may crack and split when you try to roll them tightly
  • Do not overfill the taquitos or the filling will burst out during baking, making a mess of your baking sheet
03 -
  • If using corn tortillas, warm them longer and keep them covered with a damp cloth while working to prevent cracking
  • The taquitos are crispiest when baked directly on a wire rack set over the baking sheet, allowing air to circulate underneath

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