These baked chicken bacon ranch tacos are loaded with creamy ranch chicken, crispy bacon, and plenty of melted cheese. Baked until the tortillas are crisp and finished with fresh lettuce, tomatoes, and green onions, they make an easy and flavorful meal.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the cooked chicken, crumbled bacon, ranch dressing, sour cream, garlic powder, onion powder, black pepper, and half of the shredded cheddar and mozzarella cheeses.
Warm the tortillas slightly so they are pliable, then brush both sides lightly with olive oil or melted butter.
Spoon the chicken mixture evenly into the tortillas and place them open-faced on the prepared baking sheet.
Top each taco with the remaining cheddar and mozzarella cheeses.
Bake for 8 to 10 minutes, or until the tortillas are crisp around the edges and the cheese is melted and bubbly.
Remove from the oven and let cool for 1 to 2 minutes. Add shredded lettuce, diced tomatoes, and green onions before serving.
Notes
For extra crisp tortillas, bake directly on the parchment-lined sheet and serve immediately after topping. You can substitute rotisserie chicken for the cooked chicken breast, or use a blend of cheddar and Monterey Jack instead of mozzarella.