Description
These crack chicken tacos feature a creamy ranch chicken filling paired with crispy bacon and melty cheddar cheese, all wrapped in lightly charred corn tortillas and baked until crisp. Perfect for a flavorful and satisfying meal that's easy to prepare.
Ingredients
Units
Scale
Chicken Filling
- 3 cups cooked, shredded chicken (rotisserie chicken 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; additional for topping if desired)
- 1/3 cup sliced green onions (divided)
Tortillas
- 10-12 corn tortillas
- 1-2 tablespoons vegetable oil or nonstick vegetable oil spray
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
- Mix 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. Mix until 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 for 10-15 seconds per side, or alternatively wrap tortillas in a damp paper towel and heat in the microwave for 15-20 seconds before brushing with oil.
- Assemble Tacos: Spoon about ⅓ cup of the chicken mixture into each tortilla. Fold them carefully into tacos, keeping tortillas warm to avoid splitting, then arrange them standing up in the prepared baking dish so they hold their shape.
- Top and Bake: Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the assembled tacos. Bake for 10-15 minutes until the cheese melts and taco shells become crisp.
- Garnish and Serve: Remove tacos from the oven and top with the remaining sliced green onions. Serve immediately for best texture and flavor.
Notes
- Storage: Store leftover filling in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat filling in 30-second bursts in the microwave or in a 350°F oven for 10-15 minutes. Note that taco shells may soften after chilling and may not crisp fully upon reheating.
- Make-Ahead: Prepare the filling up to 2 days in advance. Warm it briefly to make spooning easier. Avoid filling tortillas early to prevent sogginess.
- Tortilla Tips: Keeping tortillas warm while assembling helps prevent them from cracking when folded.
- Bacon Options: Use store-bought pre-cooked bacon or cook your own for best flavor and crispness.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 65 mg
