Description
Baked Chicken Bacon Ranch Tacos are crispy on the outside, cheesy and creamy on the inside, and packed with smoky bacon and ranch flavor. This easy oven-baked dinner is perfect for busy weeknights, family taco night, or whenever you need a crowd-pleasing meal fast.
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 more 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
- Preheat oven to 400°F. Lightly grease a baking dish or sheet pan.
- In a large bowl, combine shredded chicken, bacon, mozzarella, cheddar, ranch dressing, garlic powder, onion powder, and black pepper. Mix well.
- Warm tortillas slightly so they are pliable.
- Spoon the chicken mixture evenly into each tortilla and fold in half.
- Arrange tacos seam-side down in the prepared baking dish.
- Lightly brush or spray the tops with olive oil or melted butter.
- Bake uncovered for 15–18 minutes, until tortillas are golden and crisp and cheese is melted.
- Remove from oven and top with shredded lettuce and a drizzle of ranch dressing. Serve immediately.
Notes
- Rotisserie chicken works perfectly for this recipe.
- Do not overfill tortillas to prevent splitting while baking.
- For extra crispiness, bake on a wire rack placed over a sheet pan.
- Store leftovers in the refrigerator up to 3 days. Reheat in oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 55 mg