Description
These Crack Chicken Tacos are a flavorful and addictive meal featuring creamy ranch chicken, crispy bacon, and melty cheddar cheese wrapped in crispy corn tortillas. Perfect for a quick weeknight dinner or a crowd-pleasing party dish.
Ingredients
Units
Scale
Chicken Mixture
- 3 cups cooked, shredded chicken (rotisserie chicken recommended)
- 6 ounces softened cream cheese
- 1 cup shredded cheddar cheese (from the 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)
- Approximately half of 1/3 cup sliced green onions
For Tacos
- 10-12 corn tortillas
- 1-2 tablespoons vegetable oil or nonstick vegetable oil spray
- Remaining green onions (about half of 1/3 cup) for topping
- 1/2 cup shredded cheddar cheese (remaining from the 1 1/2 cups total)
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit and lightly spray a 9 x 13-inch baking dish with nonstick cooking spray. 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, ⅔ cup cooked chopped bacon, and half of the sliced green onions. Stir until all ingredients are evenly mixed.
- 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 per side to create a slight crisp. 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 onto each warmed tortilla. Fold them carefully into tacos and place them standing side by side in the prepared baking dish to maintain 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 the taco shells are crisp and the cheese is melted.
- Garnish and Serve: Remove tacos from oven and top with the remaining sliced green onions. Serve immediately for best texture and flavor.
Notes
- Leftover filling can be stored 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 10-15 minutes. Note that taco shells may soften after chilling and may not crisp fully again.
- Filling can be made up to 2 days in advance and warmed slightly before assembling tacos.
- To keep tortillas flexible and prevent cracking when folding, keep them warm during assembly.
- For a spicier variation, add chopped jalapeños or hot sauce to the chicken mixture.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 70 mg
