Baked Chicken Bacon Ranch Tacos
These comforting and easy Baked Chicken Bacon Ranch Tacos feature a crispy shell filled with savory chicken, crispy bacon, and gooey cheese, all coming together with the beloved taste of ranch dressing.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Leftover rotisserie chicken works well.
- 6 slices bacon, crumbled Crispy, smoky goodness.
- 1 cup mozzarella cheese, shredded Can substitute with provolone.
- 1 cup cheddar or Colby Jack cheese, shredded For a sharp flavor.
- ⅓ cup ranch dressing Plus more for drizzling.
- 10-12 small flour tortillas Corn tortillas can be used for gluten-free.
Seasonings
- ½ teaspoon garlic powder Adds depth to flavors.
- ½ teaspoon onion powder For balance in flavors.
- ¼ teaspoon black pepper Wakes up the palate.
For Assembly
- 1 cup shredded lettuce (iceberg or romaine) For topping.
- Olive oil spray or melted butter For brushing tortillas.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a baking dish with cooking spray or melted butter.
- In a large bowl, toss together shredded chicken, crumbled bacon, mozzarella, cheddar, ranch dressing, garlic powder, onion powder, and black pepper until well combined.
- Warm tortillas in the microwave for about 15 seconds to make them pliable.
- Spoon the filling onto each tortilla, folding them over gently. Place them seam-side down in the greased baking dish.
- Brush the tops of the folded tacos with olive oil or melted butter.
Baking
- Bake for 15-18 minutes until the tops are golden and bubbly.
- Top with shredded lettuce and drizzle with extra ranch just before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, use the oven or microwave, but note that the microwave may affect crispiness.