Taco Chicken Nuggets Oamc Recipes

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CHICKEN NUGGET TACOS



Chicken Nugget Tacos image

Kids will love this combination of tacos and chicken nuggets all "wrapped" up in one recipe!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8

24 frozen breaded cooked chicken nuggets
1/4 cup sour cream
2 teaspoons Old El Paso™ 40% less-sodium taco seasoning mix (from 1-oz package)
1 to 2 tablespoons milk
1 box (7.4 oz) Old El Paso™ hard and soft taco shells (6 hard corn shells and 6 soft flour tortillas)
3/4 cup shredded Cheddar cheese (3 oz)
1 1/2 cups shredded lettuce
1/2 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Bake chicken nuggets as directed on package. Cover to keep warm. Reduce oven temperature to 325°F. Heat taco shells and tortillas as directed on box.
  • Meanwhile, in small bowl, mix sour cream, taco seasoning mix and enough milk for desired consistency. Set aside.
  • Fill each taco shell and tortilla with 2 chicken nuggets, cheese, lettuce and salsa. Drizzle each with sour cream mixture.

Nutrition Facts : Calories 400, Carbohydrate 31 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving (2 Tacos), Sodium 890 mg, Sugar 2 g, TransFat 1 g

TACO CHICKEN NUGGETS



Taco Chicken Nuggets image

This is always one of the first things to disappear during parties! (If you use the egg substitute and no butter it won't be as crispy, but will be low fat.)

Provided by Junebug

Categories     Lunch/Snacks

Time 30m

Yield 1 platter

Number Of Ingredients 6

1 cup breadcrumbs
1 package taco seasoning
1 egg (or egg substitute)
2 tablespoons melted butter (can omit)
1 lb boneless skinless chicken breast, cut into nuggets
picante sauce

Steps:

  • Heat oven to 375.
  • Mix crumbs, taco seasonings and butter.
  • Dip nuggets into egg, then into crumbs, coating evenly.
  • Place on an ungreased cookie sheet and bake 10-15 minutes til chicken is done and coating is crisp.
  • Serve with Picante Sauce for dipping.

CHICKEN NUGGETS - OAMC



Chicken Nuggets - OAMC image

This is the way I make my chicken nuggets. My kids love these and I try to keep some on hand in the freezer for quick snacks and meals. The technique came from the 30 day gourmet cookbook. This is an estimate on the crumbs. I normally do a whole bunch of chicken at once and just kind of eyeball the amounts.

Provided by JillAZ

Categories     Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs boneless skinless chicken breasts
1/4 cup milk
1/4 cup ranch dressing (the bottled kind)
36 Ritz crackers (1 sleeve)
1/2 teaspoon paprika

Steps:

  • Preheat oven to 375 degrees.
  • spray a baking sheet with cooking spray and set aside.
  • Cut chicken into slices and then into "nugget" sized pieces.
  • In a medium bowl, mix together the ranch dressing and the milk.
  • put chicken pieces into bowl with milk mixture.
  • Crush the ritz crackers into fine crumbs. I use my food processor.
  • Place cracker crumbs and paprika in a large zipper type baggie. Seal and shake to mix together.
  • Place a few of the chicken pieces into the bag of coating mix. Seal bag and shake to coat.
  • Place nuggets on prepared baking sheet.
  • Repeat until all chicken has been coated.
  • Bake for 15-20 minutes or until chicken is done.
  • Remove from oven and cool. I like to flash freeze before placing in a freezer bag and freezing.
  • To serve:.
  • Place frozen nuggets on a baking sheet and bake at 400 degrees for 5-10 minutes or until heated through. You can heat in the microwave, but they don't turn out as crispy.
  • Note: Flash freezing just means to place the items on a baking sheet, not touching, and put in the freezer until firm. This keeps them from sticking together in one big clump.

Nutrition Facts : Calories 488.1, Fat 21.1, SaturatedFat 4.5, Cholesterol 152.4, Sodium 697, Carbohydrate 20.7, Fiber 0.9, Sugar 2.8, Protein 51

CHICKEN TACO CASSEROLE (OAMC)



Chicken Taco Casserole (oamc) image

Make and share this Chicken Taco Casserole (oamc) recipe from Food.com.

Provided by TishT

Categories     One Dish Meal

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 10

2 cups cooked rice
2 cups cooked chicken, shredded (turkey is good too)
1 (14 1/2 ounce) can tomato sauce
1 (1 1/4 ounce) envelope taco seasoning
1 (15 -30 ounce) can refried beans
1 cup cheese, grated (reserve in it's own baggie)
1 cup tomatoes, chopped (optional)
1 cup guacamole (optional)
1/2 cup sour cream (optional)
5 cups tortilla chips (optional)

Steps:

  • Mix taco seasoning and tomato sauce.
  • Add shredded chicken and coat it well with tomato mixture.
  • Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
  • Top with chicken mixture.
  • (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
  • Freeze in the disposable pan or pop out and put in freezer bag.
  • Place casserole back in the 9 X 13 X 2 pan.
  • After thawing top with grated cheese.
  • Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
  • Top with your favorite toppings or dip with tortilla chips!

Nutrition Facts : Calories 375.6, Fat 10.5, SaturatedFat 4.9, Cholesterol 56.5, Sodium 1648.2, Carbohydrate 44.6, Fiber 7.1, Sugar 5.2, Protein 25.9

CHICKEN NUGGET TACOS



Chicken Nugget Tacos image

Your kids will be in dinner heaven when you combine two of their favorite dinner into one with these chicken nugget tacos. And you'll be in dinner heaven because the recipe features frozen chicken nuggets, which are probably already in your freezer. You can use quality chicken in this kid-friendly dish. Nuggets don't have to be a guilty pleasure. Use a healthier variety such as Ian's or Applegate Farms. Look for coupons in the Sunday newspaper and at mambosprouts.com to save on pricey cuts.

Provided by ElizabethKnicely

Categories     Chicken Breast

Time 45m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 11

2 (12 ounce) boxes frozen chicken nuggets
1/2 teaspoon chili powder
1 large ripe avocado, diced
1 tablespoon lime juice
1 tablespoon vegetable oil
2 scallions, white and light green parts, chopped
1 small red bell pepper, seeded and diced
3 cups fresh corn (from about 4 medium ears) or 3 cups frozen corn kernels (from about 4 medium ears)
2 tablespoons chopped fresh cilantro
salt, to taste
8 (6 inch) corn tortillas, warmed

Steps:

  • Preheat oven to 375°F Line a baking sheet with foil. Arrange chicken nuggets on baking sheet and sprinkle with chili powder. Bake until crispy and cooked through, about 25 minutes.
  • Combine avocado and lime juice in a small bowl. Warm oil in a large skillet over medium heat. Add scallions and bell pepper and cook, stirring, until softened, about 3 minutes. Add corn and saute until warmed through, 5 to 7 minutes. Remove from heat, stir in cilantro and season with salt.
  • Divide corn mixture among tortillas, top each with 2 or 4 chicken nuggets and some avocado mixture. Fold over and serve.

Nutrition Facts : Calories 340.6, Fat 15.1, SaturatedFat 2.2, Sodium 50.9, Carbohydrate 50.7, Fiber 10.9, Sugar 5.6, Protein 8.1

CHEESE AND CHICKEN ENCHILADAS (OAMC)



Cheese and Chicken Enchiladas (OAMC) image

Another converted recipe from Cooking light for OAMC use. These are obviously good and like right away and a good alternative to fast food if you want something quick at home.

Provided by TishT

Categories     Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

cooking spray
1 cup chopped onion
1 1/2 cups shredded cooked chicken breasts (about 1/2 lb)
1 cup reduced-fat sharp cheddar cheese, divided (4 oz)
1 cup picante sauce
3 ounces neufchatel cheese, diced
1 teaspoon cumin
1 1/2 cups bottled green taco sauce
8 6-inch flour tortillas

Steps:

  • Coat a large skillet with cooking spray and saute onions until soft.
  • Meanwhile, mix chicken, 1/2 c.
  • cheddar, picante sauce and cream cheese.
  • Addto onions and cook over low heat until cheese begins to melt.
  • Spoon about 1/3 cup filling on each tortilla ands roll up.
  • Place enchiladas (seam side down) in a 9x13 baking dish.
  • Drizzle with taco sauce and remaining cheese.
  • *Note:I flash freeze them and bag at this point in family size portions.
  • If you are going ahead and eating now cover and bake at 350F 15 minutes.
  • If you are pulling from the freezer, thaw in the refrigerator then bake.

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