Description
A quick and easy weeknight dinner that turns leftover chicken, tortillas, and cheese into crispy, cheesy tacos with a delightful ranch flavor.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded or chopped (Rotisserie chicken works well)
- 6 slices bacon, cooked until crisp and crumbled (Can substitute with deli ham or turkey bacon)
- 1/2 cup ranch dressing (Store-bought or homemade)
- 1 cup cheese, shredded (cheddar, Monterey Jack, or Colby Jack) (Freshly shredded cheese melts better)
- 8 pieces tortillas (corn or flour) (Warm corn tortillas for better crispiness)
Optional Extras
- 1/4 cup green onions, diced (For garnish)
- 1/2 cup diced tomatoes (For garnish)
- 1 to taste jalapenos, chopped (For an extra kick)
- to taste hot sauce (Optional for serving)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a sheet pan with foil or parchment.
- Lightly brush or spray the tortillas with oil and set them aside.
- In a bowl, mix together the cooked chicken, crumbled bacon, ranch dressing, and a handful of cheese.
Assembly
- Arrange the tortillas on the sheet pan, add filling on one side, sprinkle more cheese, then fold them over.
- Do not overfill the tacos to avoid leaks and ensure even baking.
Baking
- Bake for about 10 to 14 minutes, flipping the tacos halfway through for even crispiness.
- Look for golden edges and bubbly cheese to indicate they are done.
Notes
Let tacos rest for 2 minutes before serving to cool slightly and hold their shape. These tacos are great for meal prep; store the filling in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: dinner, Main Course
- Cuisine: American, Mexican