Crack Chicken Tacos

Get ready to be instantly obsessed with these crack chicken tacos! They are loaded with creamy ranch chicken, crispy bacon, and melty cheddar for a dinner that disappears fast.

Why These Tacos Are So Addictive

That Signature “Crack” Flavor: Creamy ranch, cheesy, bacon packed goodness in every bite. Impossible to stop eating!
Quick & Easy: Minimal prep, easy assembly, and a hands-off bake make dinner a breeze.
Family Favorite! Perfect for weeknight dinners, game day, or any time you want everyone at the table asking for seconds.

Ingredients for Crack Chicken Tacos

Overhead shot of labeled crack chicken tacos ingredients.

Cream Cheese: Use at room temp, so it is easy to blend into the chicken mixture.
Tortillas: Small flour or corn tortillas work, or save time with crunchy taco shells.
Chicken: I prefer rotisserie chicken, but my Instant Pot chicken or Boiled chicken are easy ways to prepare the chicken at home!
Cheddar Cheese: Shred cheese from a block for smoother melting. Pre-shredded cheese can be clumpy and won’t melt as well.
Cream Cheese Substitute: You can swap in plain Greek yogurt for a lighter option.
Ranch Seasoning: Homemade ranch seasoning works great if you want to skip the packet. About 3 tablespoons.
Buffalo Twist: Mix ¼ cup buffalo sauce into the chicken mixture for Buffalo Ranch Crack Tacos.

How to Make Crack Chicken Tacos

If you love classic crack chicken pasta, you’ll adore this Tex-Mex twist! Serve with rice, beans, or a simple salad for a complete, flavor packed dinner.

Mix Filling: Preheat the oven to 375ºF, then lightly spray a 9×13 inch baking dish with nonstick cooking spray and set aside. Add the chicken, cream cheese, 1 cup shredded cheddar cheese, sour cream, ranch seasoning, bacon, and half of the green onions to a large bowl. Mix until evenly combined.
Heat Tortillas: Lightly brush both sides of each corn tortilla with oil. Then carefully char them on a gas stove for 5-10 seconds on each side. Alternatively, wrap all the tortillas in a damp paper towel and heat them in the microwave for 15-20 seconds, then brush them with oil.
Fill Tacos: Spoon about ⅓ cup of the chicken mixture into each tortilla. Fold carefully into a taco shape. Keeping the tortillas warm will prevent them from splitting. Then, arrange them in the baking pan so they stand upright against one another to hold their shape.
Bake: Top the tacos with the remaining cheese. Then bake for about 10-15 minutes until the taco shells are crisp, and the cheese has melted.
Serve: Top the crack chicken tacos with the remaining green onions and serve immediately.

crack chicken ingredients all added to a mixing bowl.

Corn tortillas being cooked on a gas burner.

Alyssa’s Pro Tip

Extra Toppings: Add diced tomatoes, avocado, shredded lettuce, salsa, or anything else you like on tacos.

Crack Chicken Tacos

Get ready to fall for these crack chicken tacos! Loaded with creamy ranch chicken, crispy bacon, and melty cheddar, they’re pure can’t-stop-eating deliciousness.

Course Dinner, entree, lunch, Main Course, main dish

Cuisine American, Mexican American

Keyword baked chicken tacos, Chicken tacos, crack chicken, crack chicken taco recipe, crack chicken tacos, easy crack chicken tacos, easy taco recipe, easy tacos, ranch chicken tacos, taco recipes

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 596kcal

Author Alyssa Rivers

Ingredients

3 cups cooked, shredded chicken I used rotisserie chicken
6 ounces softened cream cheese
1 ½ cups shredded cheddar cheese divided
⅓ cup sour cream
1 (1-ounce) packet ranch seasoning about 2 ½ tablespoons
⅔ cup cooked, chopped bacon about 10 slices, additional for topping if desired
⅓ cup sliced green onions divided
1-2 tablespoons vegetable oil or nonstick vegetable oil spray
10-12 corn tortillas

Instructions

Preheat the oven to 375 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
Add 3 cups cooked, shredded chicken, 6 ounces softened cream cheese, 1 cup of the 1 ½ cups shredded cheddar cheese, ⅓ cup sour cream, 1 (1-ounce) packet ranch seasoning, ⅔ cup cooked, chopped bacon, and about half of the ⅓ cup sliced green onions to a large bowl and mix until evenly combined.
Use 1-2 tablespoons vegetable oil to lightly brush both sides of each of the 10-12 corn tortillas, then carefully char them over a gas stove for 10-15 seconds on either side. Alternatively, you may wrap all the tortillas in a damp paper towel and heat them in the microwave for 15-20 seconds before brushing them with oil.
Spoon about ⅓ cup of the chicken mixture into each tortilla, fold them carefully into a taco (keeping the tortillas warm will prevent them from splitting), then line them up in the baking pan so they stand against one another to hold their shape.
Top the tacos with the remaining cheese, then bake for about 10-15 minutes until the taco shells are crisp and the cheese has melted.
Top the tacos with ⅓ cup sliced green onionshe remaining green onions and serve immediately.

Notes

Storage, Reheating, and Make-Ahead Instructions

Fridge: Store leftover filling in an airtight container for up to 5 days.
Reheat: Warm filling in the microwave in 30 second bursts or in a 350°F oven for 10 to 15 minutes. Taco shells will soften after chilling and may not fully crisp again.
Make ahead: Make the filling up to 2 days ahead. Warm 20 to 30 seconds so it is easy to spoon. The shells will get soggy if you fill them in advance.