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

Mix the filling by combining shredded chicken, dill pickles, cream cheese, ranch dressing, cheddar cheese, mozzarella cheese, fresh dill, garlic powder, onion powder, salt, and pepper in a bowl.

Spread about 3 tablespoons of the chicken mixture along the bottom third of each tortilla. Tightly roll them up into a taquito shape, seam-side down on the baking sheet.

Spray the tops of the rolled taquitos lightly with olive oil spray.

Bake in the preheated oven for 22 to 25 minutes until the taquitos are golden brown and crispy.

Cool slightly before serving warm.