Fluffy garlic naan bases topped with enchilada sauce, chicken, cheese, and jalapeños. Ready in 30 minutes.
# What you need:
→ Breads & Base
01 - 4 garlic naan breads
→ Protein
02 - 2 cups cooked chicken breast, shredded or diced
→ Sauces
03 - 1 cup red enchilada sauce
→ Cheeses
04 - 1.5 cups shredded cheddar cheese
→ Vegetables & Toppings
05 - 1 to 2 fresh jalapeños, thinly sliced
06 - 1 small red onion, thinly sliced
07 - 0.25 cup fresh cilantro leaves, chopped
08 - Lime wedges for serving
→ Oils & Other
09 - 1 tablespoon olive oil for brushing
# Directions:
01 - Preheat oven to 425°F and line two baking sheets with parchment paper.
02 - Place garlic naan breads on prepared baking sheets and lightly brush each with olive oil for enhanced crispiness.
03 - Spread approximately 0.25 cup of enchilada sauce evenly over each naan, maintaining a small border around the edges.
04 - Distribute shredded chicken evenly over sauced naan breads.
05 - Sprinkle cheddar cheese over each naan with even coverage.
06 - Top with sliced jalapeños and red onion slices.
07 - Bake in preheated oven for 12 to 15 minutes until cheese is bubbling and golden and naan edges are crisp.
08 - Remove from oven and allow to cool for 2 minutes. Garnish with fresh cilantro and lime juice.
09 - Slice and serve warm.
