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Crack Chicken Tacos

Crack chicken tacos baked in crunchy shells topped with melted cheese and crispy bacon
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Irresistibly creamy, cheesy, and crispy baked crack chicken tacos filled with cream cheese, ranch seasoning, shredded chicken, crispy bacon, and melted Colby Jack – all baked in crunchy shells until golden and bubbly. Ready in just 20 minutes with only 5 minutes of prep.

Ingredients

Scale
  • 12 crunchy taco shells (such as Old El Paso)
  • 1/2 cup cream cheese (1/2 brick), at room temperature
  • 1/4 cup sour cream, at room temperature (or equal amount of mayonnaise – or use ranch dressing and omit the ranch seasoning)
  • 2 tablespoons ranch seasoning (1 packet)
  • 1 1/2 cups shredded Colby Jack cheese, divided
  • 3 cups shredded cooked chicken (leftover, rotisserie, crockpot, or Instant Pot shredded chicken)
  • 1/2 pound cooked bacon, chopped and divided
  • Green onions, optional for garnish

Instructions

  1. Preheat oven to 350 degrees F. Stand all 12 crunchy taco shells upright in a 9×13 inch baking pan, pressing them gently against each other so they brace and support one another.
  2. Bake the empty shells for 5 minutes to crisp them up. Remove from the oven and set aside.
  3. In a large bowl, combine room-temperature cream cheese, room-temperature sour cream, ranch seasoning, and 1/2 cup of the shredded Colby Jack cheese. Stir to combine as much as possible.
  4. Microwave the cream cheese mixture for 30 to 45 seconds to soften further, then stir until fully smooth and lump-free.
  5. Fold in the shredded cooked chicken and most of the chopped bacon, reserving a small handful for topping. Stir gently until the filling is evenly combined.
  6. Fill each pre-baked shell with the crack chicken mixture, packing it in almost to the top of each shell.
  7. Sprinkle the remaining 1 cup of shredded Colby Jack evenly over all filled tacos.
  8. Bake for 7 to 10 minutes until the cheese is fully melted and bubbly and the shell edges are golden brown.
  9. Remove from the oven and immediately top with the reserved bacon and sliced green onions. Serve right away while hot and crispy.

Notes

  • Both cream cheese and sour cream must be at room temperature before mixing – cold dairy does not blend smoothly and leaves lumps in the filling.
  • Pre-baking the empty shells for 5 minutes is essential for maximum crunch once the filling is added.
  • If you only have ranch dressing, use it in place of both the sour cream and ranch seasoning packet.
  • To reheat leftovers, use a 350 degree F oven for 8 to 10 minutes or an air fryer at 350 degrees F for 4 to 5 minutes. Avoid the microwave as it softens the shells completely.
  • Freeze individually wrapped tacos for up to 1 month. Reheat from frozen at 350 degrees F for 12 to 14 minutes.

Nutrition

Find it online: https://www.benefitiany.com/crack-chicken-tacos/