Description
These crack chicken tacos are loaded with creamy ranch chicken, crispy bacon, and melty cheddar cheese for a flavorful and irresistible meal. Perfect for a quick dinner or casual get-together, they combine tender shredded chicken with rich cream cheese and tangy ranch seasoning inside warm, charred corn tortillas, baked for a crispy finish.
Ingredients
Units
Scale
Chicken Mixture
- 3 cups cooked, shredded chicken (rotisserie recommended)
- 6 ounces softened cream cheese
- 1 1/2 cups shredded cheddar cheese, divided
- 1/3 cup sour cream
- 1 (1-ounce) packet ranch seasoning (about 2 1/2 tablespoons)
- 2/3 cup cooked, chopped bacon (about 10 slices), plus extra for topping if desired
- 1/3 cup sliced green onions, divided
Tortillas and Oil
- 10-12 corn tortillas
- 1-2 tablespoons vegetable oil or nonstick vegetable oil spray
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 375 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
- Mix Chicken Filling: In a large bowl, combine 3 cups cooked shredded chicken, 6 ounces softened cream cheese, 1 cup shredded cheddar cheese, ⅓ cup sour cream, ranch seasoning packet, ⅔ cup cooked chopped bacon, and half of the sliced green onions. Stir until evenly mixed.
- Char the Tortillas: Lightly brush both sides of each corn tortilla with 1-2 tablespoons vegetable oil. Carefully char each tortilla over a gas stove flame for 10-15 seconds per side to soften and add flavor. Alternatively, wrap tortillas in a damp paper towel and microwave for 15-20 seconds before brushing with oil.
- Assemble Tacos: Spoon about ⅓ cup of the chicken mixture into each tortilla. Fold the tortillas carefully into taco shapes. Line the tacos upright in the prepared baking dish, leaning them together so they hold their shape and don’t fall apart.
- Add Cheese and Bake: Sprinkle the remaining ½ cup shredded cheddar cheese over the filled tacos. Bake in the preheated oven for 10-15 minutes until the tacos are crisp and the cheese is melted.
- Garnish and Serve: Top the baked tacos with the remaining sliced green onions and additional crispy bacon if desired. Serve immediately for best texture and flavor.
Notes
- Store leftover chicken filling separately in an airtight container in the fridge for up to 5 days.
- Reheat filling in the microwave in 30-second intervals or in a 350°F oven for 10-15 minutes; note the taco shells may soften and not crisp again after refrigeration.
- Make the chicken filling up to 2 days ahead and warm slightly before assembling.
- For extra crispy shells, assemble just before baking.
- Charred tortillas add smoky flavor but can be softened by microwaving if preferred.
- Use rotisserie chicken for easy shredding and maximum flavor.
- Adjust ranch seasoning to taste or substitute with your favorite ranch mix.
Nutrition
- Serving Size: 1 serving (2 tacos)
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
