Oven-baked taquitos with ranch chicken, dill pickles, and cheese—golden, crispy, and packed with flavor.
# Components:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup dill pickles, finely chopped
03 - 4 ounces cream cheese, softened
04 - 1/3 cup ranch dressing
05 - 1/2 cup shredded cheddar cheese
06 - 1/2 cup shredded mozzarella cheese
07 - 2 tablespoons fresh dill, chopped
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - Salt, to taste
11 - Black pepper, to taste
→ Assembly
12 - 12 small flour tortillas, 6-inch diameter
13 - Olive oil spray
→ Optional Garnishes
14 - Extra ranch dressing, for dipping
15 - Chopped fresh dill
16 - Sliced pickles
# Directions:
01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large mixing bowl, combine the shredded chicken, 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 well incorporated.
03 - Arrange the flour tortillas. Distribute approximately 3 tablespoons of the chicken mixture evenly along the bottom third of each tortilla.
04 - Roll each tortilla tightly to form a taquito shape. Place them seam-side down on the prepared baking sheet.
05 - Lightly spray the tops of the assembled taquitos with olive oil spray to promote crisping.
06 - Bake for 22 to 25 minutes, or until the taquitos are golden brown and achieve a crispy exterior.
07 - Remove the taquitos from the oven and allow them to cool slightly. Serve hot with optional accompaniments such as extra ranch dressing, chopped fresh dill, or sliced pickles.
