Description
These Baked Chicken Bacon Ranch Tacos are a deliciously crispy and cheesy twist on traditional tacos. Filled with shredded chicken, crunchy bacon, and a creamy ranch-infused cheese mixture, then baked to golden perfection, they are perfect for a quick weeknight dinner or casual gathering. The tacos are topped off with fresh lettuce, green onions, and extra ranch dressing for added freshness and flavor.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 6 slices bacon, cooked until crisp and crumbled
- 1 cup shredded mozzarella cheese
- 1 cup shredded Cheddar or Colby Jack cheese
- ⅓ cup thick ranch dressing, plus more for serving
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
Tacos
- 10–12 street-size flour tortillas
- Olive oil spray or melted butter, for brushing
Toppings
- 1 cup shredded iceberg or romaine lettuce
- 2 tablespoons sliced green onions, optional
Instructions
- Preheat Oven: Preheat the oven to 400°F. Line a large sheet pan with parchment paper or lightly grease it with nonstick cooking spray to prepare for baking the tacos.
- Prepare Filling: In a large mixing bowl, combine the cooked shredded chicken, crumbled bacon, mozzarella, Cheddar or Colby Jack cheese, ranch dressing, garlic powder, onion powder, and black pepper. Stir thoroughly so the chicken is evenly coated and all ingredients are well mixed.
- Warm Tortillas: Stack the flour tortillas on a microwave-safe plate and cover them with a slightly damp paper towel. Microwave for 15–20 seconds until they become warm and flexible enough to fold without cracking.
- Assemble Tacos: Spoon approximately ⅓ cup of the chicken filling onto one half of each tortilla, leaving a small border along the edge. Fold the tortilla over the filling and press gently to seal.
- Prepare for Baking: Arrange the folded tacos in a single layer on the prepared sheet pan, spacing them slightly apart. Lightly spray or brush both sides of each taco with olive oil or melted butter to help achieve a crispy texture during baking.
- Bake Tacos: Bake the tacos in the preheated oven for 8–9 minutes. Carefully flip each taco and continue baking for another 6–8 minutes until both sides are golden brown and crisp, and the cheese has completely melted.
- Optional Broil: For extra browning and crispiness, broil the tacos for 1–2 minutes more, watching closely to prevent burning.
- Finish and Serve: Remove the tacos from the oven and let them rest for 2–3 minutes. Carefully open each taco and add shredded lettuce, sliced green onions, and an extra drizzle of ranch dressing. Serve immediately.
Notes
- Use thick ranch dressing for best flavor and consistency in the filling.
- If you want a spicier taco, consider adding a pinch of cayenne pepper or chopped jalapeños to the filling.
- For a lower fat option, use part-skim cheeses and reduced-fat ranch dressing.
- Street-size flour tortillas are ideal, but small burrito-size tortillas can work as well.
- Be careful during the broiling step to avoid burning the tortillas; watch them closely.
- These tacos can be prepared ahead of time by assembling and refrigerating before baking; just add toppings before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
