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Golden, crispy baked tacos filled with creamy ranch chicken, crispy bacon, melty cheese, topped with fresh lettuce and ranch dressing—an easy, family-friendly weeknight dinner.

Ingredients

Scale
  • 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 (plus extra 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

Instructions

  1. Preheat oven to 400°F. Lightly grease a baking dish or line a sheet pan (or set a wire rack over a sheet pan for extra-crispy shells).
  2. Cook bacon until crisp, then crumble.
  3. Shred or chop cooked chicken if not already shredded.
  4. In a large bowl, combine shredded chicken, crumbled bacon, mozzarella, cheddar, ranch dressing, garlic powder, onion powder, and black pepper; mix until evenly coated.
  5. Warm tortillas briefly until soft and pliable.
  6. Spoon the chicken-bacon-ranch filling into each tortilla (do not overfill), fold or roll, and place seam-side down snugly in the prepared baking dish or on the sheet pan.
  7. Brush or spray the tops of the tacos with olive oil or melted butter.
  8. Bake uncovered for 15–18 minutes, until tortillas are crispy and cheese is melted and bubbling.
  9. Optionally, broil 1–2 minutes at the end for extra crispness, watching closely to avoid burning.
  10. Let tacos cool 1–2 minutes, then top with shredded lettuce and drizzle extra ranch dressing.
  11. Serve warm and enjoy!

Notes

Avoid overfilling tortillas to prevent cracking during baking., For extra crispy tacos, broil for 1–2 minutes after baking., Using rotisserie chicken saves time and adds flavor., Flour tortillas hold up best for baking to achieve crispy shells., Store leftovers in an airtight container in the refrigerator for up to 3 days., Reheat in oven or air fryer to restore crispness; avoid microwaving to prevent sogginess., Tacos can be assembled up to 24 hours in advance and baked fresh before serving.

Nutrition

Find it online: https://cookerygood.com/the-best-baked-chicken-bacon-ranch-tacos-cheesy-oven-crispy/