Instructions:
Heat the chicken
In a large skillet over medium heat, add the shredded chicken and warm it through.
Make it creamy
Add the cream cheese to the skillet and stir until melted and smooth. Add milk or chicken broth if needed for a creamier texture.
Season and cheese
Sprinkle in the ranch seasoning mix and stir well. Add the shredded cheddar cheese and mix until fully melted.
Add bacon
Stir in the crumbled bacon. Taste and adjust seasoning with salt and black pepper if needed.
Warm tortillas
Heat tortillas in a dry skillet or microwave until warm and pliable.
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.
These tacos pair 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 option: 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 stove or in the microwave.
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