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Baked Chicken Bacon Ranch Tacos

Deliciously cheesy tacos filled with tender chicken, crispy bacon, and ranch dressing, baked to perfection for a quick and easy meal.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience
  • 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
  • Olive oil spray or melted butter (for brushing)
  • 1 cup shredded iceberg or romaine lettuce

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish or sheet pan.
  2. In a large bowl, combine the shredded chicken, crumbled bacon, mozzarella, cheddar, ranch dressing, garlic powder, onion powder, and black pepper.
  3. Warm the tortillas slightly so they’re pliable. Spoon the chicken mixture evenly into each tortilla, then fold them up.
  4. Arrange the tacos seam-side down in the prepared baking dish.
  5. Lightly brush or spray the tops with olive oil or melted butter.
Cooking
  1. Bake uncovered for 15–18 minutes, or until the tortillas are crisp and the cheese is melty.
  2. Remove from the oven and top with shredded lettuce and a drizzle of ranch dressing.
  3. Serve immediately and watch them disappear!

Notes

These tacos can be stored in the fridge for about 3 days or frozen for up to a month. Reheat in the oven before serving.