Description
These crack chicken tacos are delightfully creamy and packed with flavor, featuring shredded chicken blended with cream cheese, cheddar, ranch seasoning, and crispy bacon, all served in charred corn tortillas. Perfect for a quick, satisfying meal that’s easy to prepare and sure to be a crowd-pleaser.
Ingredients
Units
Scale
Chicken Filling
- 3 cups cooked, shredded chicken (rotisserie recommended)
- 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. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray and set it aside.
- Mix 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 cooked chopped 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 about 10-15 seconds per side to add flavor and pliability. Alternatively, wrap all tortillas in a damp paper towel and microwave for 15-20 seconds before oil brushing.
- Assemble tacos: Spoon approximately ⅓ cup of the chicken mixture into each tortilla and fold carefully into taco shapes, keeping them warm to prevent splitting. Arrange the tacos standing upright in the prepared baking dish so they hold their shape.
- Add cheese and bake: Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top of the tacos. Bake in the preheated oven for 10-15 minutes, or until the shells are crisp and the cheese has melted.
- Garnish and serve: Remove the tacos from the oven and top with the remaining sliced green onions (and extra bacon if desired). Serve immediately for best texture and flavor.
Notes
- Storage: Keep leftover filling in an airtight container in the refrigerator for up to 5 days.
- Reheating: Warm filling in the microwave in 30-second bursts or in a 350°F oven for 10-15 minutes. Note that taco shells soften after chilling and may not crisp fully upon reheating.
- Make ahead: Prepare the chicken filling up to 2 days in advance. Warm gently before spooning into tortillas. Avoid assembling filled tacos in advance to prevent sogginess.
- Charred tortillas add flavor but warming tortillas in the microwave is a quicker alternative.
- Use rotisserie chicken to save time and add flavor.
Nutrition
- Serving Size: 1 serving (1 taco)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
