Crack Chicken Tacos

5 from 1 vote

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.

Prep Time25

Cook Time15

Total Time40

Course: Dinner, entree, lunch, Main Course, main dish

Cuisine: American, Mexican American

Keyword: baked chicken tacos, Chicken tacos, crack chicken, crack chicken taco recipe, crack chicken tacos, easy crack chicken tacos, easy taco recipe, easy tacos, ranch chicken tacos, taco recipes

Servings: servings

Author: Alyssa Rivers

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.

Video

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

QR code

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