Description
Crack Chicken Tacos are irresistibly delicious tacos filled with creamy ranch-seasoned shredded chicken, crispy bacon, melty cheddar cheese, and fresh green onions. These tacos are quick to prepare and perfectly crispy after baking, making them an ideal crowd-pleasing meal for any occasion.
Ingredients
Units
Scale
Filling
- 3 cups cooked, shredded chicken (rotisserie preferred)
- 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.
- Prepare the 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 chopped cooked bacon, and half of the sliced green onions. Mix thoroughly until evenly combined.
- Prepare Tortillas. Lightly brush both sides of each tortilla with 1-2 tablespoons vegetable oil. Carefully char each tortilla over a gas stove for 10-15 seconds per side to add slight crispness and flavor. Alternatively, wrap tortillas in a damp paper towel and warm in microwave for 15-20 seconds before oil brushing.
- Fill and Arrange Tacos. Spoon about ⅓ cup of the filling into each tortilla. Fold tortillas into taco shapes, keeping them warm to prevent splitting, and arrange them standing against each other in the prepared baking dish to hold shape.
- Add Cheese and Bake. Sprinkle the remaining ½ cup shredded cheddar cheese on top of the filled tacos. Bake in the preheated oven for 10-15 minutes, or until the taco shells are crisp and the cheese is melted and bubbly.
- Garnish and Serve. Remove from oven and top tacos with the remaining sliced green onions. Serve immediately for best texture and flavor.
Notes
- Store leftover filling in an airtight container in the fridge for up to 5 days.
- Reheat filling in 30-second microwave bursts or in a 350°F oven for 10-15 minutes; note taco shells will soften and may not crisp again after reheating.
- Make the filling up to 2 days ahead for convenience; rewarm slightly before spooning into tortillas.
- To avoid soggy shells, fill tacos just before baking and serving.
- You can substitute corn tortillas with flour tortillas if preferred, but texture will vary.
- For a spicier version, add chopped jalapeños or hot sauce to the filling mix.
Nutrition
- Serving Size: 1 serving (2 tacos)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
