Crispy Dill Pickle Ranch Chicken Taquitos (Printable version)

Crispy, tangy taquitos with creamy ranch, dill pickles, and cheddar cheese for snacking or parties.

# Ingredient list:

→ 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 (or 1 teaspoon dried dill)
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 (for brushing)

# Directions:

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 evenly distributed.
03 - Lay out the tortillas. Place 2 to 3 tablespoons of the chicken mixture along the lower third of each tortilla. Roll up tightly to enclose the filling.
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.
05 - Bake for 18–22 minutes, or until golden and crispy, turning once halfway through baking for even browning.
06 - Let cool slightly before serving. Serve with extra ranch or your favorite dipping sauce.

# Expert Tips:

01 -
  • The combination of cool ranch filling and hot crispy tortilla creates the most satisfying temperature contrast
  • They come together in under 45 minutes but taste like you spent way more effort on them
  • These reheat surprisingly well, making them perfect for meal prep or party planning ahead
02 -
  • Warm your tortillas in the microwave for 20 seconds before rolling, otherwise they might crack and split
  • Dont overfill the taquitos or they'll burst open in the oven and you'll lose all that good filling
  • Let them cool for at least 5 minutes before serving, or the filling will be molten hot
03 -
  • A pizza cutter makes quick work of chopping the pickles into tiny, even pieces
  • If the tortillas are stiff, wrap the whole stack in a damp paper towel and microwave for 30 seconds

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