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Instructions:
- In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, mozzarella cheese, bacon, and ranch seasoning. Stir until well combined and creamy.
- Heat a skillet over medium heat. Add the chicken mixture and cook, stirring frequently, until hot and melted, about 5 minutes.
- Warm the tortillas in a dry skillet or in the microwave until pliable.
- Spoon generous amounts of the crack chicken filling into each tortilla.
- Top with green onions, lettuce, tomatoes, or jalapeños as desired.
- Serve immediately while hot and cheesy.
Variations
- Use rotisserie chicken for even faster prep.
- Swap cheddar for pepper jack to add a spicy kick.
- Turn the filling into quesadillas by sandwiching it between tortillas and grilling until crispy.
Tips
- Soften the cream cheese fully before mixing to ensure a smooth, creamy filling.
- Do not overheat the mixture; gentle heat keeps it creamy rather than oily.
- For extra flavor, lightly toast the tortillas in butter before filling, or add a drizzle of hot sauce for heat.
