Baked Chicken Bacon Ranch Tacos
These crispy Baked Chicken Bacon Ranch Tacos are filled with shredded chicken, smoky bacon, creamy ranch dressing and two kinds of melted cheese. Brushed with olive oil and baked until golden, they are an easy family-friendly dinner that comes together in less than 30 minutes.
- Prep Time: 10 MINS
- Cook Time: 18 MINS
- Total Time: 28 minutes
- Yield: 10-12 TACOS 1x
- Category: Dinner
- Method: BAKED
- Cuisine: American
Ingredients
Scale
-
- 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
- 10–12 street-size flour tortillas
- Olive oil spray or melted butter, for brushing
- 1 cup shredded iceberg or romaine lettuce
- 2 tablespoons sliced green onions, optional
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper or lightly grease it with nonstick cooking spray.
- Add the shredded chicken, crumbled bacon, mozzarella, Cheddar, ranch dressing, garlic powder, onion powder and black pepper to a large mixing bowl. Stir until the chicken is evenly coated and the ingredients are thoroughly combined.
- Stack the flour tortillas on a microwave-safe plate and cover them with a slightly damp paper towel. Microwave for 15–20 seconds, or until warm and flexible enough to fold without cracking.
- Spoon approximately ⅓ cup of chicken filling onto one half of each tortilla, leaving a small border around the edge. Fold the tortilla over the filling and press gently.
- Arrange the tacos in a single layer on the prepared sheet pan, leaving a little space between them. Lightly spray or brush both sides of each tortilla with olive oil or melted butter.
- Bake for 8–9 minutes. Carefully flip each taco and continue baking for another 6–8 minutes, or until both sides are golden and crisp and the cheese is completely melted.
- For additional browning, broil the tacos for 1–2 minutes, watching them closely so the tortillas do not burn.
- Let the tacos 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
-
- Rotisserie chicken is an easy shortcut and works especially well in this recipe. Remove the skin before shredding the meat.
- Use a thick ranch dressing so the filling stays creamy without becoming runny.
- Freshly shredded cheese melts more smoothly than packaged shredded cheese.
- Do not overfill the tortillas. Too much filling can cause them to split or prevent the shells from becoming crisp.
- Warm the tortillas before folding to keep them from cracking.
- Add the lettuce and extra ranch after baking so the lettuce stays fresh and crisp.
- Baking the tacos in a single layer with space between them helps the hot air circulate.
- Store leftover tacos in an airtight container in the refrigerator for up to three days.
- Reheat leftovers in a 375°F oven or air fryer until hot and crisp. Avoid microwaving when possible because it softens the tortillas.
- The filling can be prepared up to 24 hours in advance. Refrigerate it separately and assemble the tacos immediately before baking.
- The filling freezes well for up to two months. Thaw it overnight in the refrigerator before assembling the tacos.