These cheesy oven-crispy chicken bacon ranch tacos are loaded with seasoned chicken, crispy bacon, and melty cheese for a fun and satisfying dinner. Finished with fresh toppings and served warm, they are easy to make and packed with flavor.
Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and lightly grease it, or use parchment paper.
Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, then crumble once cooled.
Season the chicken pieces with olive oil, taco seasoning, garlic powder, onion powder, salt, and black pepper.
Spread the chicken in a single layer on the prepared baking sheet and bake for 15 to 18 minutes, or until cooked through and lightly browned, stirring halfway through if needed.
Warm the tortillas briefly in the oven, microwave, or a dry skillet so they are pliable.
In a bowl, toss the cooked chicken with the ranch dressing and crumbled bacon until evenly coated.
Fill each tortilla with the chicken mixture, then top with cheddar and Monterey Jack cheese.
Place the assembled tacos on a baking sheet and bake for 5 to 7 minutes, or until the cheese is melted and the tortilla edges are crisp.
Top with shredded lettuce, diced tomatoes, red onion, and green onions. Serve immediately with sour cream and salsa if desired.
Notes
For extra crisp tortillas, lightly brush the outside with a little oil before baking. You can substitute corn tortillas if preferred, but flour tortillas hold the filling well for this recipe.