Description
Crack Chicken Tacos are irresistibly delicious tacos filled with creamy ranch-flavored shredded chicken, crispy bacon, and melted cheddar cheese. Charred corn tortillas hold the savory filling, baked until the shells are crisp and the cheese is gooey, then topped with fresh green onions for a perfect finish. This easy-to-make dish is perfect for a quick dinner or casual gatherings.
Ingredients
Units
Scale
Chicken Filling
- 3 cups cooked, shredded chicken (rotisserie chicken 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), plus extra 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 your oven to 375 degrees Fahrenheit and lightly spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
- Prepare filling: In a large bowl, combine 3 cups cooked, shredded chicken, 6 ounces softened cream cheese, 1 cup of shredded cheddar cheese, ⅓ cup sour cream, ranch seasoning, ⅔ cup cooked chopped bacon, and half of the sliced green onions. Mix thoroughly until the mixture is even and creamy.
- Prepare tortillas: Lightly brush both sides of each corn tortilla with 1 to 2 tablespoons of vegetable oil. Carefully char each tortilla over a gas stove flame for 10-15 seconds per side, or alternatively, wrap them in a damp paper towel and microwave for 15-20 seconds to soften before oiling.
- Assemble tacos: Spoon about ⅓ cup of the chicken filling into each tortilla. Fold each tortilla into a taco shape, arranging them standing upright side by side in the prepared baking dish to help them hold their shape during baking. Keeping tortillas warm prevents splitting.
- Add cheese and bake: Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the tacos. Bake in the oven for 10-15 minutes until the taco shells are crisp and the cheese is melted and bubbly.
- Finish and serve: Remove tacos from the oven and top with the remaining sliced green onions and extra chopped bacon if desired. Serve immediately for best texture and flavor.
Notes
- Store leftover filling in an airtight container in the refrigerator for up to 5 days.
- To reheat filling, microwave in 30-second bursts or warm in a 350°F oven for 10-15 minutes. Reheated shells may soften and lose crispness.
- Make chicken filling up to 2 days ahead of time and warm slightly before spooning into tortillas.
- Filling tortillas in advance is not recommended as the shells will become soggy.
- Charred tortillas enhance flavor and help prevent sogginess but can be replaced with warmed tortillas if needed.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
