Preheat oven to 350°F. Place the taco shells in a 9x13-inch baking pan standing straight up.
12 crunchy taco shells
Bake the taco shells for 5 minutes to crisp them up. Remove from the oven and set aside for now.
In a large bowl, combine the cream cheese, sour cream, ranch seasoning, and ½ cup cheese.
½ cup cream cheese, ¼ cup sour cream, 2 tablespoons ranch seasoning, 1½ cups freshly shredded Colby jack cheese
Microwave the cream cheese mixture for 30-45 seconds, then mix until it’s well combined.
Fold in the chicken and all but a bit of the bacon.
3 cups shredded cooked chicken, ½ pound cooked bacon
Fill each shell with the chicken mixture, almost to the top of each shell. Sprinkle each taco with shredded cheese.
Bake for 7-10 minutes, or until the cheese is fully melted and the edges of the shells are browned.
Remove from the oven and serve garnished with more bacon and green onions.
green onions
Notes
I used Colby jack cheese, but you can use any combination of cheeses you like!
You can substitute an equal amount of mayonnaise in place of the sour cream, or use an equivalent amount of ranch dressing and omit the ranch seasoning.
Storage: Store crack chicken tacos tightly wrapped in plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 1 month.