Chicken Nugget Taco Salads

Name: Chicken Nugget Taco Salads
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Mexican
Ingredients: 340 grams box frozen breaded chicken nuggets; 283 grams can Old El enchilada sauce; 315 milliliters large plum (Roma) tomatoes, coarsely chopped; 255 grams bag romaine lettuce with carrots; 142 grams 1/4 cups shredded Cheddar cheese; 118 milliliters sour cream; 312 grams can southwestern style whole kernel corn with onions, black beans and red bell peppers

The recipe Chicken Nugget Taco Salads could satisfy your Mexican craving in roughly 30 minutes. This gluten free recipe serves 5. This main course has 389 calories, 23g of protein, and 25g of fat per serving. If you have cream, old el enchilada sauce, plum tomatoes, and a few other ingredients on hand, you can make it. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

Bake chicken nuggets as directed on package.

Ingredients you will need

Chicken Nuggets

Equipment you will use

Oven

Pour 1/2 cup of the enchilada sauce into large custard cup. Dip nuggets, one at a time, into enchilada sauce; shake off excess.

Ingredients you will need

Enchilada Sauce

Custard

Chicken Nuggets

Dip

Place coated nuggets back on pan.

Ingredients you will need

Chicken Nuggets

Equipment you will use

Frying Pan

Bake 2 to 3 minutes longer or until hot.

Equipment you will use

Oven

Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.

Ingredients you will need

Enchilada Sauce

Sour Cream

Equipment you will use

Whisk

Bowl

Divide lettuce among 5 dinner plates. Top with cheese, corn and tomatoes. Top with chicken nuggets.

Ingredients you will need

Chicken Nuggets

Tomato

Lettuce

Cheese

Corn

Drizzle with dressing.

Equipment

Ingredients

Servings:

340grams

box frozen breaded chicken nuggets 283grams

can Old El enchilada sauce 315milliliters

large plum (Roma) tomatoes, coarsely chopped 255grams

bag romaine lettuce with carrots 142grams

1/4 cups shredded Cheddar cheese 118milliliters

sour cream 312grams

can southwestern style whole kernel corn with onions, black beans and red bell peppers

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Concha y Toro Marques de Casa Concha Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 26 dollars per bottle.