Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the shredded cooked chicken, diced dill pickles, softened cream cheese, and ranch dressing.

Add in the shredded cheddar and mozzarella cheese, chopped fresh dill, garlic powder, onion powder, salt, and black pepper. Mix until fully integrated.

Take a tortilla and place approximately 3 tablespoons of the filling mixture at the bottom third. Spread it evenly.

Carefully roll the tortilla away from you, tucking the filling tightly, and place seam-side down on the baking sheet.

Lightly coat the tops of the taquitos with olive oil spray.

Bake for 22-25 minutes or until golden brown and crispy. Keep an eye on them.

Remove from the oven, let cool slightly, and serve warm with your favorite dips.