Description
These crack chicken tacos are loaded with creamy ranch chicken, crispy bacon, and melty cheddar cheese for a delicious, irresistible meal. Perfectly charred corn tortillas hold a flavorful chicken filling that bakes to crispy perfection.
Ingredients
Units
Scale
Chicken Mixture
- 3 cups cooked, shredded chicken (rotisserie recommended)
- 6 ounces softened cream cheese
- 1 cup shredded cheddar cheese (from 1 1/2 cups total)
- 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)
- 1/2 of 1/3 cup sliced green onions
Toppings and Tortillas
- Remaining 1/2 of 1/3 cup sliced green onions
- 1/2 cup shredded cheddar cheese (remaining from 1 1/2 cups total)
- 10-12 corn tortillas
- 1-2 tablespoons vegetable oil or nonstick vegetable oil spray
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
- Prepare Chicken Filling: In a large bowl, combine 3 cups of cooked shredded chicken, 6 ounces of softened cream cheese, 1 cup shredded cheddar cheese, ⅓ cup sour cream, the ranch seasoning packet, ⅔ cup cooked chopped bacon, and half of the sliced green onions. Mix thoroughly until all ingredients are evenly combined.
- Prepare Tortillas: Lightly brush both sides of each corn tortilla with 1-2 tablespoons vegetable oil. Carefully char each tortilla over a gas stove burner for 10-15 seconds on each side. Alternatively, wrap tortillas in a damp paper towel and microwave for 15-20 seconds before oiling.
- Assemble Tacos: Spoon about ⅓ cup of the chicken mixture into each tortilla. Fold each carefully into a taco shape, keeping tortillas warm to prevent breaking. Arrange the tacos standing against one another in the prepared baking dish to help them hold their shape.
- Add Cheese and Bake: Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the tacos. Bake in the preheated oven for 10-15 minutes until taco shells are crisp and the cheese has melted.
- Finish and Serve: Remove tacos from the oven and top with the remaining sliced green onions. Serve immediately for best texture and flavor.
Notes
- Store any leftover filling in an airtight container in the refrigerator for up to 5 days.
- Reheat filling in the microwave in 30-second bursts or in a 350°F oven for 10 to 15 minutes; note taco shells may soften after chilling and might not crisp fully again.
- Prepare the chicken filling up to 2 days ahead and warm briefly before use; avoid assembling tacos in advance to prevent soggy shells.
- For extra crispiness, char tortillas over flame rather than microwaving.
- Use rotisserie chicken for quick preparation and extra flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 370 kcal
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 85 mg
