Chicken Nugget Taco Salads

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  • 15 min prep time
  • 30 min total time
  • 7 ingredients
  • 5 servings

Ingredients

1
box (12 oz) frozen breaded chicken nuggets
1
can (10 oz) Old El Paso™ enchilada sauce
1/2
cup sour cream
1
bag (9 oz) romaine lettuce with carrots
1 1/4
cups shredded Cheddar cheese (5 oz)
1
can (11 oz) Green Giant™ southwestern style whole kernel corn with onions, black beans and red bell peppers
2
large plum (Roma) tomatoes, coarsely chopped (1 1/3 cups)

Directions

  1. 1 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.
  2. 2 Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.
  3. 3 Divide lettuce among 5 dinner plates. Top with cheese, corn and tomatoes. Top with chicken nuggets. Drizzle with dressing.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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