Crack Chicken Tacos

Ingredients

• 2 cups cooked chicken, shredded
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1 packet (1 oz) ranch seasoning mix
• 1/4 cup milk or chicken broth (optional, for loosening)
• Salt and black pepper, to taste

For Serving

• Small flour or corn tortillas
• Green onions, sliced (optional)
• Jalapeños, sliced (optional)
• Sour cream or ranch dressing (optional)

Instructions

1. Heat the chicken:
   In a large skillet over medium heat, add the shredded chicken and warm it through.
2. Make it creamy:
   Add the cream cheese and stir until melted and smooth. Add milk or chicken broth if needed for a creamier texture.
3. Season and cheese:
   Sprinkle in the ranch seasoning mix and stir well. Add the shredded cheddar cheese and mix until fully melted.
4. Add bacon:
   Stir in the crumbled bacon. Taste and adjust seasoning with salt and black pepper if needed.
5. Warm tortillas:
   Heat tortillas in a dry skillet or microwave until warm and pliable.
6. Assemble tacos:
   Spoon the crack chicken mixture into tortillas and add desired toppings.

Serving Tips

• Serve with tortilla chips, coleslaw, or a simple green salad.
• Pairs well with Mexican rice or roasted potatoes.

Variations

• Spicy: Add diced jalapeños or a dash of hot sauce.
• Low-carb: Serve in lettuce wraps instead of tortillas.
• Extra cheesy: Mix in mozzarella or pepper jack cheese.
• Slow cooker: Combine all ingredients (except tortillas) and cook on low for 2–3 hours, stirring occasionally.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave.