Baked Chicken Bacon Ranch Tacos
Twelve baked flour-tortilla tacos filled with cooked chicken, bacon, ranch, and two cheeses. Add lettuce after baking for fresh crunch.
Ingredients
For the Tacos
- 2 cups cooked chicken, shredded
- 6 slices bacon, cooked and crumbled
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar or Colby Jack cheese
- ⅓ cup ranch dressing For the filling; finishing dressing is separate
- 12 small flour tortillas Approximately 5 inches wide; 2 tacos per serving
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 tablespoon melted butter For light brushing; OR use olive-oil spray as needed, not both
- 1 cup shredded iceberg or romaine lettuce
Optional finish
- 2 tablespoons ranch dressing Additional topping allowance, optional
Instructions
- Preheat to 400°F and line one or two baking sheets. Stir cooked shredded chicken, cooked crumbled bacon, mozzarella, cheddar or Colby Jack, ⅓ cup ranch, garlic powder, onion powder, and pepper together.
- Warm the 12 flour tortillas briefly until flexible. Divide filling evenly among them and fold each tortilla in half without crushing the mixture.
- Arrange in a single layer with gaps. Lightly brush the outsides with the separate melted butter, or use olive-oil spray instead.
- Bake 15–20 minutes, turning carefully around halfway if needed, until tortillas are lightly crisp and the center filling reaches 165°F. Extend the bake for cold or fuller portions.
- Rest 3 minutes, then add shredded lettuce. Use up to the separate 2 tablespoons ranch as an optional finish. Serve 2 tacos per person.
Notes
The preparation assumes chicken and bacon are already cooked. Twelve approximately 5-inch flour tortillas make six two-taco portions. Ranch is divided into filling and optional finishing amounts. Check reheated filling for 165°F. Add lettuce afterward, and respect any earlier storage limit on the cooked chicken.