Description
Delicious taquitos with a creamy dill pickle ranch chicken filling wrapped in a crispy tortilla, perfect for any gathering.
Ingredients
Scale
- 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
- Chopped fresh dill, for garnish
- Sliced pickles, for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine all filling ingredients: shredded chicken, chopped dill pickles, softened cream cheese, ranch dressing, cheddar cheese, mozzarella cheese, fresh dill, garlic powder, onion powder, salt, and black pepper. Mix thoroughly.
- Arrange the tortillas flat and distribute about 3 tablespoons of the chicken mixture along the bottom third of each tortilla.
- Roll the tortillas tightly, seam-side down on the prepared baking sheet.
- Lightly spray the tops of the taquitos with olive oil spray.
- Bake for 22 to 25 minutes, until golden brown and crispy.
- Serve hot with garnishes like extra ranch dressing, fresh dill, or sliced pickles.
Notes
Feel free to prepare the filling a day ahead and assemble just before baking.
Nutrition
- Serving Size: 1 taquito
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg