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 (to loosen, optional)
• 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 to the skillet 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.
• 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.