Crack Chicken Tacos
Get ready to fall for these crack chicken tacos! Loaded with creamy ranch chicken, crispy bacon, and melty cheddar, they’re pure can’t-stop-eating deliciousness.
Servings: 6 servings
Ingredients
- 3 cups cooked, shredded chicken I used rotisserie 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
- 1-2 tablespoons vegetable oil or nonstick vegetable oil spray
- 10-12 corn tortillas
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
- Add 3 cups cooked, shredded chicken, 6 ounces softened cream cheese, 1 cup of the 1 ½ cups shredded cheddar cheese, ⅓ cup sour cream, 1 (1-ounce) packet ranch seasoning, ⅔ cup cooked, chopped bacon, and about half of the ⅓ cup sliced green onions to a large bowl and mix until evenly combined.
- Use 1-2 tablespoons vegetable oil to lightly brush both sides of each of the 10-12 corn tortillas, then carefully char them over a gas stove for 10-15 seconds on either side. Alternatively, you may wrap all the tortillas in a damp paper towel and heat them in the microwave for 15-20 seconds before brushing them with oil.
- Spoon about ⅓ cup of the chicken mixture into each tortilla, fold them carefully into a taco (keeping the tortillas warm will prevent them from splitting), then line them up in the baking pan so they stand against one another to hold their shape.
- Top the tacos with the remaining cheese, then bake for about 10-15 minutes until the taco shells are crisp and the cheese has melted.
- Top the tacos with ⅓ cup sliced green onionshe remaining green onions and serve immediately.
Notes
Storage, Reheating, and Make-Ahead Instructions
- Fridge: Store leftover filling in an airtight container for up to 5 days.
- Reheat: Warm filling in the microwave in 30 second bursts or in a 350°F oven for 10 to 15 minutes. Taco shells will soften after chilling and may not fully crisp again.
- Make ahead: Make the filling up to 2 days ahead. Warm 20 to 30 seconds so it is easy to spoon. The shells will get soggy if you fill them in advance.
Nutrition
Calories: 596kcal | Carbohydrates: 26g | Protein: 32g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 134mg | Sodium: 900mg | Potassium: 383mg | Fiber: 3g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 1mg | Calcium: 289mg | Iron: 2mg
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