get ready to be Instant Obsession With these cracking chicken tacos! Contains creamy ranch chicken, crispy bacon, and melty cheddar cheese. dinner That goes away quickly.
Why These Tacos Are So Addictive
- Signature “Crack” Flavor: Creamy ranch and cheesy bacon deliver great flavor with every bite. I can’t stop eating!
- Quick and easy:Minimal prep, easy assembly, and easy baking make dinner a breeze.
- A family favorite! Perfect for a weeknight dinner, game day, or any time you ask everyone at the table to wait a few seconds.
Crack Chicken Taco Ingredients
- cream cheese:If used at room temperature, it can be easily mixed into the chicken mixture.
- Tortilla:Save time by using small flour or corn tortillas or crunchy taco shells.
- chicken: me I prefer rotisserie chicken, but Instant Pot chicken or boiled chickenSo many ways to prepare chicken at home!
- Cheddar Cheese:Shred the cheese from the block to help it melt more gently. Pre-shredded cheese may be lumpy and difficult to melt.
- Cream Cheese Substitutes:If you want a lighter option, you can substitute regular Greek yogurt.
- Ranch Seasoning: If you want to skip the packets, homemade ranch seasoning is great. About 3 spoons.
- Buffalo Twist: To make Buffalo Ranch Crack Tacos, mix ¼ cup buffalo sauce into chicken mixture.
How to Make Cracked Chicken Tacos
If you love classic cracked chicken pasta, you’ll love this Tex-Mex twist! Serve with rice, beans, or a simple salad for a flavorful dinner.
- Mixed filling: Preheat oven to 375°F, then lightly spray a 9×13-inch baking dish with nonstick cooking spray and set aside. In a large bowl, combine chicken, cream cheese, 1 cup shredded cheddar cheese, sour cream, ranch seasoning, bacon, and half of the green onions. Mix until evenly mixed.
- Heat the tortillas: Lightly brush both sides of each corn tortilla with oil. Then, carefully burn each side for 5 to 10 seconds on a gas stove. Alternatively, wrap all the tortillas in a damp paper towel, heat in the microwave for 15 to 20 seconds, then brush with oil.
- Taco Filling: Spoon about ⅓ cup of chicken mixture into each tortilla. Carefully fold into taco shape. Keeping the tortillas warm will help prevent them from splitting. Then arrange them in the baking pan, standing them upright against each other so they hold their shape.
- baking: Top the tacos with the remaining cheese. Then bake for about 10-15 minutes until the taco shells are crispy and the cheese is melted.
- provide: Top the cracked chicken tacos with the remaining green onions and serve immediately.
Alyssa’s Expert Tips
Additional toppings: Add diced tomatoes, avocado, shredded lettuce, salsa, or anything else you like to your tacos.
Crack Chicken Taco
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ingredient
- 3 cup cooked and chopped chicken I used rotisserie chicken.
- 6 oz. Softened cream cheese
- 1 ½ cup shredded cheddar cheese divided
- ⅓ cup cream
- 1 (1 ounce) Packet Ranch Seasoning About 2 ½ tablespoons
- ⅔ cup cooked and chopped bacon Approximately 10 pieces, plus more for toppings if desired
- ⅓ cup thinly sliced green onions divided
- 1-2 tablespoon vegetable oil or non-stick vegetable oil spray
- 10-12 Corn Tortillas
guideline
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Preheat oven to 375 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
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add 3 cups cooked, shredded chicken, 6 ounces softened cream cheese1 cup 1 ½ cups shredded cheddar cheese, ⅓ cup sour cream, 1 (1 ounce) packet ranch seasoning, ⅔ cup cooked, chopped baconAnd about half of them ⅓ cup thinly sliced green onions Place in a large bowl and mix until evenly combined.
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use 1-2 tablespoons vegetable oil Lightly brush both sides. 10-12 corn tortillasThen, carefully burn both sides for 10 to 15 seconds on a gas stove. Alternatively, you can wrap all the tortillas in wet paper towels, heat them in the microwave for 15 to 20 seconds, and then brush them with oil.
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Spoon about ⅓ cup of the chicken mixture into each tortilla, carefully folding into tacos (keeping the tortillas warm will help prevent them from splitting), then lining them in a baking pan, butts against each other so they hold their shape.
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Top the tacos with the remaining cheese and bake until the taco shells are crispy and the cheese is melted, about 10-15 minutes.
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Put it on top of tacos ⅓ cup thinly sliced green onionsHe serves it immediately, leaving some green onions.
memo
- refrigerator: Store remaining filling in an airtight container for up to 5 days.
- Reheat: Warm in the microwave for 30 seconds or in a 350°F oven for 10 to 15 minutes. Taco shells may become soft after cooling and may not become completely crispy again.
- Prepare in advance: Fill up up to 2 days in advance. It’s easy to warm up for 20 to 30 seconds and eat with a spoon. If you fill it in advance, the shell will become soggy.
nutrition
More of my favorite taco recipes
If you love these crack chicken tacos, here are some more of my top picks! It’s simple to make and full of flavor!
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Easy Shrimp Tacos
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