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Crispy Baked Chicken Bacon Ranch Tacos For Busy Weeknights Lined On A

Crispy Baked Chicken Bacon Ranch Tacos for Busy Weeknights

Crispy Baked Chicken Bacon Ranch Tacos for Busy Weeknights wrap juicy ranch chicken, smoky bacon, and melty Monterey Jack in crackly corn tortillas.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American, Tex-Mex
Calories: 397
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 ounces chicken breast cooked, shredded
  • 4 slices bacon cooked, crumbled
  • 1/3 cup ranch dressing light, divided
  • 1/2 cup Monterey Jack cheese shredded
  • 8 6-inch corn tortillas street taco size
  • 2 teaspoons olive oil divided
  • 1/2 teaspoon garlic powder for filling
  • 1/2 teaspoon smoked paprika for filling
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons fresh chives chopped, optional
  • 1 lime cut in wedges

Equipment

  • Rimmed Sheet Pan
  • Large Mixing Bowl
  • Silicone Pastry Brush
  • Microwave-Safe Plate

Method
 

  1. Heat the oven to 425°F. Brush a rimmed sheet pan lightly with a small amount of the olive oil.
  2. Combine the chicken, 1/4 cup ranch dressing, garlic powder, smoked paprika, and black pepper in a large bowl.
  3. Stack the tortillas between damp paper towels and microwave for 30 to 45 seconds, until warm and flexible.
  4. Brush one side of each tortilla lightly with the remaining olive oil. Place the tortillas oiled-side down on the sheet pan.
  5. Divide the chicken mixture over one half of each tortilla. Top evenly with the bacon and Monterey Jack.
  6. Fold the tortillas over the filling and press gently so they stay closed. Leave space between the tacos.
  7. Bake for 8 minutes. Flip carefully, then bake for 7 minutes, until both sides are crisp and the cheese is bubbling at the edges.
  8. Rest for 2 minutes before serving. Drizzle with the remaining ranch and finish with chives and lime wedges.

Notes

Refrigerate cooled tacos in an airtight container for up to 3 days. Reheat them at 400°F for 6 to 8 minutes to restore the crisp shell. Cooked rotisserie chicken works well, but remove the skin and blot away excess moisture before mixing the filling.