Dill Pickle Ranch Chicken Taquitos are a fun twist on a classic snack that packs a punch of flavor. These crispy little rolled tortillas are filled with shredded chicken mixed with creamy ranch seasoning and a tangy kick from dill pickles. They’re crunchy on the outside and full of tasty surprises inside.
I love making these taquitos when I want something easy but a little different. The dill pickles add a cool, zesty flavor that makes each bite exciting, and the ranch seasoning ties everything together perfectly. It’s one of those recipes that always gets people asking for the secret—shh, it’s just good old ranch and pickles!
They’re great as a snack, party appetizer, or even a quick dinner served with some dipping sauce or a fresh salad. I like to bake mine until they’re golden and crispy, but you can also fry them if you want to get extra crunchy. Either way, these taquitos bring a bit of fun and flavor that everyone seems to enjoy.
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken is the star here. You can use rotisserie chicken to save time or leftover chicken breast. It’s important to have it shredded well for easy rolling.
Ranch Dressing: This adds creaminess and tang. If you prefer a lighter option, try Greek yogurt mixed with ranch seasoning.
Dill Pickle Relish: Pickle relish brings that unique tangy crunch. If you can’t find relish, finely chop dill pickles yourself. For less tang, use sweet pickles.
Cheddar Cheese: Optional but adds great flavor and binds the filling. Feel free to use Monterey Jack or mozzarella for a milder taste.
Fresh Dill: Dill is key to that fresh, herby note. If you don’t have fresh, dried dill works well—just use half the amount.
Tortillas: Small flour or corn tortillas work. Flour tortillas are easier to roll and get crispier when baked; corn tortillas add a nice texture but be gentle when rolling.
How Can I Make the Taquitos Crispy Without Frying?
It’s all about the right preparation and baking method for crispy taquitos:
- Warm the tortillas to make them flexible. Cold tortillas crack and break when rolling.
- Roll them tightly around the filling to prevent unrolling during cooking.
- Place seam-side down on the baking sheet to hold their shape.
- Lightly spray or brush them with oil for that golden crisp finish.
- Bake at 400°F (200°C) and turn once halfway to crisp all sides evenly.
If you want extra crispiness, finish with a few minutes under the broiler, but watch closely to avoid burning. This method gives a great crunch without the extra oil from frying.
Equipment You’ll Need
- Baking sheet lined with parchment paper – I recommend this for easy cleanup and even heating when baking the taquitos.
- Mixing bowl – for combining all the filling ingredients; it keeps everything together and makes mixing a breeze.
- Microwave or skillet – to warm the tortillas, making them easier to roll without tearing.
- Kitchen tongs or toothpicks (optional) – to help hold or seal the taquitos if needed, especially if the tortillas are a bit stubborn.
- Cooking spray or brush – to lightly coat the taquitos for extra crispiness when baking.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground turkey or beef for a different meat flavor.
- Add a bit of chopped jalapeños or hot sauce if you like some heat in your taquitos.
- Mix in finely chopped green onions or cilantro for more herby brightness.
- Use pepper jack cheese instead of cheddar for a spicy kick that melts nicely when baked.
Dill Pickle Ranch Chicken Taquitos
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded
- 1/2 cup ranch dressing
- 1/4 cup dill pickle relish (or finely chopped dill pickles)
- 1/2 cup shredded cheddar cheese (optional for extra flavor)
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8-10 small flour or corn tortillas
- Cooking spray or oil for baking/frying
Time Needed:
Preparing and assembling these taquitos takes about 15 minutes, and baking them typically takes 15-20 minutes. If you choose to fry, it only takes about 2-3 minutes per batch. Altogether, plan for about 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Mix the Filling:
In a large bowl, combine the shredded chicken, ranch dressing, dill pickle relish, cheddar cheese (if using), fresh dill, garlic powder, onion powder, paprika, salt, and pepper. Stir everything together until all ingredients are evenly mixed.
2. Prepare the Tortillas:
Warm the tortillas slightly to make them flexible and easy to roll. You can microwave them for about 20 seconds or heat them briefly in a dry skillet.
3. Roll the Taquitos:
Lay a tortilla flat and spoon about 2-3 tablespoons of the chicken mixture along one edge. Roll the tortilla tightly around the filling to form a cylinder.
4. Bake or Fry:
To bake: Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper. Lightly spray or brush them with cooking oil for a crispy finish. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, turning once halfway through, until golden and crispy.
To fry: Heat oil to 350°F (175°C). Fry the taquitos in batches for 2-3 minutes or until golden and crispy. Drain on paper towels.
5. Serve:
Enjoy your taquitos hot, with ranch dressing or sour cream on the side for dipping!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken before shredding and mixing. Thaw it overnight in the fridge or use the defrost setting on your microwave to speed things up.
Can I Prepare the Taquitos Ahead of Time?
Absolutely! Assemble the taquitos and place them on a baking sheet covered with plastic wrap. Refrigerate for up to 24 hours before baking. You might need to add a couple extra minutes to the baking time if they’re very cold.
How Should I Store Leftover Taquitos?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep them crispy.
Can I Substitute Ranch Dressing with Something Else?
Yes, you can use a mix of Greek yogurt and ranch seasoning or even a creamy dressing of your choice. This will change the flavor slightly but still keep the creamy texture.