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Prep 15min
Total30min
Servings5
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Ingredients
1
box (12 oz) frozen breaded chicken nuggets
1
can (10 oz) Old El Paso™ Mild Red 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) southwestern style whole kernel corn with onions, black beans and red bell peppers
2
large plum (Roma) tomatoes, coarsely chopped (1 1/3 cups)
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Steps
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
Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.
3
Divide lettuce among 5 dinner plates. Top with cheese, corn and tomatoes. Top with chicken nuggets. Drizzle with dressing.
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