Bake chicken nuggets as directed on package. Pour 1/2 cup of the enchilada sauce into large custard cup. Dip nuggets, one at a time, into enchilada sauce; shake off excess. Place coated nuggets back on pan. Bake 2 to 3 minutes longer or until hot.
Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.
Divide lettuce among 5 dinner plates. Top with cheese, corn and tomatoes. Top with chicken nuggets. Drizzle with dressing.