Description
Discover the irresistible taste of Crack Chicken Tacos, featuring creamy ranch-seasoned shredded chicken mixed with crispy bacon, tangy sour cream, and melty cheddar cheese, all wrapped in lightly charred corn tortillas and baked to perfection. These tacos are a flavorful and easy-to-make meal perfect for a quick dinner or gathering.
Ingredients
Units
Scale
Chicken Filling
- 3 cups cooked, shredded chicken (rotisserie recommended)
- 6 ounces softened cream cheese
- 1 cup shredded cheddar cheese
- 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)
- 1/2 of 1/3 cup sliced green onions (about 1.5 tablespoons)
Tacos
- 10-12 corn tortillas
- 1-2 tablespoons vegetable oil or nonstick vegetable oil spray
- Remaining 1/2 of 1/3 cup sliced green onions for topping
- 1/2 cup shredded cheddar cheese (remaining from 1 1/2 cups total)
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.
- 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, ⅔ cup cooked chopped bacon, and half of the sliced green onions. Mix well until evenly combined and creamy.
- Prepare Tortillas: Brush both sides of each corn tortilla with 1-2 tablespoons vegetable oil. Carefully char them over a gas stove for 10-15 seconds per side to get a slight crisp and smoky flavor. Alternatively, wrap tortillas in a damp paper towel and microwave for 15-20 seconds before oiling.
- Fill Tacos: Spoon about ⅓ cup of the chicken mixture into each tortilla and fold them into tacos. Keeping tortillas warm will help prevent splitting. Stand tacos up in the prepared baking dish so they hold their shape.
- Add Cheese and Bake: Sprinkle the remaining ½ cup shredded cheddar cheese over the filled tacos. Bake for 10-15 minutes, or until the taco shells are crisp and cheese is melted and bubbly.
- Garnish and Serve: Remove tacos from the oven and top with the remaining sliced green onions. Serve immediately for best texture and flavor.
Notes
- Store leftover filling in an airtight container in the refrigerator for up to 5 days.
- Reheat filling in the microwave in 30-second bursts or in a 350°F oven for 10 to 15 minutes. Note that taco shells may soften after refrigeration and might not crisp fully again.
- Prepare the filling up to 2 days ahead and warm briefly before filling the tortillas.
- Avoid filling tacos too far in advance to keep shells from becoming soggy.
- You can substitute bacon with turkey bacon or omit for a lighter version.
- Use gluten-free corn tortillas for a gluten-free version.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg
