Ingredients
Equipment
Method
- Place the chicken breasts or thighs in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shredded. Alternatively, you can cook the chicken in a slow cooker on low for 2-3 hours or on high for 1-1.5 hours, or bake it at 375°F (190°C) for 20-25 minutes. Once cooked, remove the chicken from the water and place it on a cutting board to cool slightly.1 pound boneless, skinless chicken breasts or thighs
- Once the chicken is cool enough to handle, use two forks to shred it into fine pieces. Alternatively, you can place the cooked chicken in a stand mixer with the paddle attachment and mix on low speed until shredded, or place it in a sealed bag and pound it with a rolling pin.
- In a medium bowl, combine the shredded chicken, chopped dill pickles, softened cream cheese, mayonnaise, dried ranch seasoning mix, garlic powder, and onion powder. Stir well until all ingredients are thoroughly incorporated and the mixture is creamy. Season with salt and freshly ground black pepper to taste. Remember that pickles and ranch mix can be salty, so taste before adding too much extra salt.1 pound boneless, skinless chicken breasts or thighs, 1/2 cup chopped dill pickles, 4 ounces cream cheese, softened, 1/4 cup mayonnaise, 2 tablespoons dried ranch seasoning mix, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt and freshly ground black pepper
- This step is crucial for preventing the tortillas from tearing when you roll them. Stack the corn tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave for 30-60 seconds, or until warm and pliable. Alternatively, you can gently warm them in a dry skillet over medium heat for about 20-30 seconds per side, stacking them as they warm.12-16 small corn tortillas
- Lay a warm tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the chicken filling onto the bottom third of the tortilla. Roll the tortilla up tightly from the filling towards the other end, creating a cylindrical shape. If the tortilla feels a bit dry, you can dip it quickly in warm water or pickle juice to make it more flexible.12-16 small corn tortillas, 2 tablespoons pickle juice
- Heat the vegetable oil in a large skillet over medium-high heat. The oil is ready when a small piece of tortilla sizzles immediately upon contact. Carefully place the rolled taquitos seam-side down into the hot oil, being careful not to overcrowd the pan. Fry in batches for 2-3 minutes per side, or until golden brown and crispy on all sides. Use tongs to turn them gently.2-3 tablespoons vegetable oil or other high-heat oil, for frying
- Once crispy, remove the taquitos from the skillet with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining taquitos.
- Arrange the crispy dill pickle ranch chicken taquitos on a serving platter. Serve immediately with your favorite toppings such as shredded lettuce, diced tomatoes, avocado slices, a dollop of sour cream, a drizzle of extra ranch dressing, and a sprinkle of fresh chopped dill for an extra burst of flavor.shredded lettuce, diced tomatoes, avocado slices, sour cream, extra ranch dressing, chopped fresh dill
Notes
Store any leftover taquitos in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or air fryer to maintain crispiness.