Baked Chicken Bacon Ranch Tacos
Crispy tacos filled with savory chicken, bacon, and cheese, drizzled with ranch dressing for a flavor explosion that’s perfect for any gathering.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken works as a time-saving alternative.
- 6 slices bacon, cooked and crumbled
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar or Colby Jack cheese
- ⅓ cup ranch dressing Plus more for drizzling.
- 10-12 small flour tortillas street-size
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- as needed Olive oil spray or melted butter For brushing.
- 1 cup shredded iceberg or romaine lettuce
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish or sheet pan.
- In a large bowl, combine the shredded chicken, crumbled bacon, mozzarella cheese, cheddar cheese, ranch dressing, garlic powder, onion powder, and black pepper. Stir until well combined.
- Warm the tortillas slightly in the microwave for about 20 seconds to make them pliable.
- Spoon the chicken mixture evenly into each tortilla, folding them over gently to encase the filling.
- Arrange the tacos seam-side down in the prepared baking dish.
- Lightly brush or spray the tops of the tacos with olive oil or melted butter.
Baking
- Bake uncovered for 15–18 minutes, or until the tortillas are golden brown and crispy, and the cheese is wonderfully melted.
- Remove from the oven and top with shredded lettuce and a generous drizzle of ranch dressing.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze wrapped tightly for up to 2 months.