Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: 6–8 tacos
Ingredients
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup cooked bacon, crumbled
- 2 tablespoons ranch seasoning mix
- 6–8 small flour or corn tortillas
Instructions
-
Make the filling
In a large skillet over medium heat, add the shredded chicken and cream cheese. Stir until the cream cheese melts and coats the chicken evenly. -
Add flavor & cheese
Sprinkle in the ranch seasoning. Add cheddar and mozzarella cheeses, stirring until melted and creamy. -
Bacon time
Fold in the crumbled bacon and cook for 2–3 minutes, just until everything is hot and well combined. -
Warm the tortillas
Heat tortillas in a dry skillet or microwave until soft and pliable. -
Assemble tacos
Spoon the crack chicken mixture into warm tortillas. Serve immediately while gooey and melty.
Optional Toppings (Highly Recommended 😍)
- Chopped green onions
- Diced tomatoes
- Shredded lettuce
- Jalapeños (fresh or pickled)
- Extra ranch drizzle
- Hot sauce or buffalo sauce
Tips
- Rotisserie chicken works perfectly here.
- Want it spicy? Add crushed red pepper or a splash of hot sauce.
- This filling also makes an amazing quesadilla, nacho topping, or sandwich filling.
