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

In a medium mixing bowl, combine the shredded chicken, dill pickles, cream cheese, ranch dressing, cheddar, mozzarella, dill, garlic powder, onion powder, salt, and pepper. Stir until well mixed.

Lay a tortilla flat and spoon approximately 3 tablespoons of the filling along the bottom third. Roll tightly from the bottom up to form a taquito. Repeat with remaining tortillas.

Place taquitos seam-side down on the baking sheet, ensuring they are spaced evenly.

Lightly spray the tops of the taquitos with olive oil, then bake for 22-25 minutes or until golden brown and crispy, flipping halfway through.

Remove from oven, cool slightly, and serve warm, optionally with ranch dressing, fresh dill, or sliced pickles for dipping.