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Cheesy Oven-Crispy Chicken Bacon Ranch Tacos

Cheesy oven-crispy chicken bacon ranch tacos with melty cheddar bake between crunchy, buttery tortillas. Shredded chicken is tossed with ranch seasoning, then baked until golden and crackly with a crisp, foldable texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken, bacon, and cheese taco filling
  • 2 cup shredded cooked chicken
  • 6 slice bacon, cooked and crumbled
  • 2 cup shredded cheddar cheese
  • 1 packet ranch seasoning mix
  • 8 small flour tortillas
  • 2 tbsp melted butter
  • 1 sour cream for serving
  • 1 hot sauce for serving

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 425°F and line a baking sheet with parchment, keeping the oven fully heated before baking.
  2. Toss the shredded cooked chicken with half of the ranch seasoning mix until evenly coated.
Assemble the tacos
  1. Fill each small flour tortilla with the ranch-seasoned chicken, bacon, and shredded cheddar cheese, then fold in half to enclose the filling.
  2. Brush both sides of each folded taco with the melted butter and sprinkle with the remaining ranch seasoning mix so the tortillas brown and crisp.
Bake and serve
  1. Bake the tacos for 10-12 minutes, then flip and continue baking another 10-12 minutes until golden and crispy, with visibly browned, crackly edges.
  2. Serve warm with sour cream and hot sauce for tang and heat.

Notes

Pro tip: Press down gently with a spatula halfway through baking for extra crunch and better browning. Store leftovers in an airtight container in the fridge up to 3 days; re-crisp in a 400°F oven for 5-7 minutes. Freezing is not recommended because the tortillas lose their crunch. For a lighter option, use turkey bacon and reduced-fat cheddar (texture will be slightly less rich).