Taco Chicken Nuggets Oamc Recipes

CHICKEN NUGGET TACOS

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.

CHICKEN NUGGET TACO SALADS

Steps:

• 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.

TACO CHICKEN NUGGETS

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 TACO LUNCH (OAMC)

Steps:

• Mix taco seasoning and jalapenos into tomato sauce and stir chicken in to coat.
• Line (1) 9x13 and (1) 8x8 pan with tortilla strips.
• Spread rice evenly on tortillas.
• Spread chicken mixture evenly over rice.
• Combine black beans, corn, and diced tomatoes. Spread evenly over chicken.
• Spread refried beans over corn mixture.
• Sprinkle cheese over the top and slightly press into refried beans.
• Place pans in freezer for approx 45 minutes. Remove from freezer; cut into individual size servings. Place servings in sandwich zipper top bags and return to freezer.
• To reheat: Remove from bag, place on microwave safe bowl or plate, cover loosely. Heat on high until heated through (approx. 4-6 minutes). Let sit 1 minute.

CHICKEN NUGGETS - OAMC

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.

CHICKEN TACO CASSEROLE (OAMC)

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!

TACO CHICKEN NUGGETS ( OAMC )

Steps:

• Mix Ranch dressing and milk in a bowl.
• Place the chicken nuggets into the bowl of ranch mix.
• In blender crush the tortilla chips once finely crushed mix in taco seasoning.
• This step you might need to do a little chips at a time and stir with a rubber spatula to mix.
• (if mix becomes too sticky and wont stick to chicken return to blender and mix again).
• Once chips are crushed spoon out the chicken from the ranch and roll into the chip mixture.
• At this point you can freeze these for 2 hours single layered then placed into a zip lock baggie.
• To bake unfrozen place on a sprayed cookie sheet Bake@ 425 for 15-20 minutes or untill chicken is done and topping is crisp.
• To bake frozen bake for 25 minutes at 425.