A fusion of Indian and Mexican flavors: fluffy garlic naan topped with tangy enchilada sauce, juicy chicken, melty cheddar, and spicy jalapeños.
# What You’ll Need:
→ Base and Sauce
01 - 4 garlic naan breads
02 - 1 cup enchilada sauce, red or green
→ Protein and Cheese
03 - 2 cups cooked chicken breast, shredded or diced
04 - 2 cups shredded cheddar cheese
→ Toppings
05 - 2 jalapeños, thinly sliced
06 - 2 tablespoons fresh cilantro, chopped
07 - 1/4 cup red onion, thinly sliced
08 - Sour cream or Greek yogurt for drizzling
09 - Lime wedges for serving
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place garlic naan breads on the prepared baking sheet in a single layer.
03 - Spread approximately 1/4 cup enchilada sauce evenly over each naan, leaving a 1/2-inch border around the edges.
04 - Distribute shredded chicken evenly across the sauce on each naan.
05 - Sprinkle shredded cheddar cheese generously over the chicken layer on all four naans.
06 - Scatter sliced jalapeños and red onion over the cheese layer.
07 - Bake for 10 to 12 minutes until cheese is melted and bubbly and naan edges are crisp.
08 - Remove from oven, garnish with fresh cilantro, drizzle with sour cream or Greek yogurt if desired, and serve hot with lime wedges.
