Crispy BBQ Ranch Chicken Tacos

Preheat oven to 325°F (165°C). Place chicken breasts in a baking dish. Sprinkle generously with about 2 tablespoons of the dry ranch seasoning and top with barbecue sauce.

Cover the dish tightly with aluminum foil and bake for about 1 hour, or until the chicken is cooked through and tender.

Remove the chicken from the oven and shred it directly in the baking dish using two forks, mixing it with the sauce. Increase the oven temperature to 400°F (200°C).

Drizzle olive oil onto a large, rimmed baking sheet. Place the corn tortillas on the sheet, flipping to coat both sides in oil.

Bake the tortillas for 3-5 minutes to give them a head start on getting crispy.

Remove the baking sheet from the oven. Top each tortilla with the shredded BBQ ranch chicken, followed by a layer of shredded cheese.

Return the baking sheet to the oven and bake for 8-10 minutes, until the cheese is melted and bubbly and the tortillas are golden and crisp.

While the tacos are baking, prepare the sauce. In a small bowl, combine the sour cream, mayonnaise, the remaining 1 tablespoon of ranch seasoning, and the pickle juice. Stir until smooth.

Once baked, carefully fold the tacos in half. Top with shredded lettuce, a drizzle of the creamy sauce, and chopped pickles before serving.