Description
These crack chicken tacos are a deliciously addictive meal featuring creamy ranch-spiced shredded chicken, crispy bacon, melted cheddar cheese, and fresh green onions all wrapped in charred corn tortillas and baked to crisp perfection.
Ingredients
Scale
Filling
- 3 cups cooked, shredded chicken
- 6 ounces softened cream cheese
- 1 ½ cups shredded cheddar cheese, divided
- ⅓ cup sour cream
- 1 (1-ounce) packet ranch seasoning (about 2 ½ tablespoons)
- ⅔ cup cooked, chopped bacon (about 10 slices), additional for topping if desired
- ⅓ cup sliced green onions, divided
Tortillas
- 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 and lightly spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
- Mix the filling. In a large bowl, combine the shredded chicken, softened cream cheese, 1 cup of shredded cheddar cheese, sour cream, ranch seasoning, chopped cooked bacon, and half of the sliced green onions. Mix until evenly combined.
- Prepare the tortillas. Lightly brush both sides of each corn tortilla with 1-2 tablespoons of vegetable oil. Carefully char each tortilla over a gas stove flame for 10-15 seconds on each side. Alternatively, wrap tortillas in a damp paper towel and microwave for 15-20 seconds before brushing with oil.
- Assemble the tacos. Spoon about ⅓ cup of the chicken mixture into each tortilla, then carefully fold it into a taco shape. Stand the tacos upright in the prepared baking dish, leaning them against one another to help them hold their shape.
- Top and bake. Sprinkle the remaining ½ cup shredded cheddar cheese over the tacos, then bake for 10-15 minutes until the taco shells are crisp and the cheese has melted.
- Garnish and serve. Remove the tacos from the oven, top with the remaining sliced green onions, and serve immediately while warm and crispy.
Notes
- Store 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. Taco shells may soften after chilling and may not fully crisp again.
- Make the filling up to 2 days in advance and warm briefly before assembling tacos. Avoid filling tortillas in advance to prevent sogginess.
- For a gluten-free option, ensure ranch seasoning and tortillas are certified gluten-free.
- Use rotisserie chicken for convenient pre-cooked shredded chicken or cook your own chicken breasts or thighs for the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
