Description
Golden, crispy flour tortillas filled with tender shredded chicken, tangy dill pickles, creamy ranch dressing, and melted cheddar cheese. These baked taquitos deliver the perfect balance of crunch and creamy flavor in every bite.
Ingredients
Scale
- 10 small flour tortillas, about 6 inches each
- 2 cups cooked shredded chicken, about 300 grams
- 1 cup finely chopped dill pickles, about 150 grams
- 1 cup ranch dressing, about 240 ml
- 1 1/2 cups shredded cheddar cheese, about 170 grams
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F, about 200°C, and line a baking sheet with parchment paper.
- In a large bowl, combine shredded chicken, chopped dill pickles, ranch dressing, shredded cheddar cheese, garlic powder, onion powder, and dried dill. Stir until evenly mixed.
- Lay the flour tortillas on a clean surface. If needed, warm slightly for easier rolling.
- Spoon 2 to 3 tablespoons of filling onto the lower third of each tortilla. Roll tightly and place seam side down on the prepared baking sheet.
- Brush the tops lightly with olive oil.
- Bake for 18 to 22 minutes until golden brown and crispy.
- Let cool for 5 minutes before serving. Serve warm with extra ranch if desired.
Notes
- Do not overfill the tortillas to prevent splitting.
- For extra crispiness, space taquitos apart on the baking sheet.
- You can substitute Monterey Jack or Colby cheese for cheddar.
- Air fry at 390°F for 8 to 10 minutes if preferred.
Nutrition
- Serving Size: 2 taquitos
- Calories: 520
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 85 mg
Keywords: dill pickle ranch chicken taquitos, baked chicken taquitos, ranch chicken appetizer, crispy taquitos, easy taquitos recipe