Crispy naan topped with enchilada sauce, chicken, cheddar, and jalapeños
# Components:
→ Breads & Base
01 - 4 garlic naan breads, store-bought or homemade
→ Protein
02 - 2 cups cooked chicken breast, shredded or diced
→ Sauces
03 - 1 cup red enchilada sauce
→ Cheeses
04 - 1½ cups shredded cheddar cheese
→ Vegetables & Toppings
05 - 1–2 fresh jalapeños, thinly sliced
06 - 1 small red onion, thinly sliced, optional
07 - ¼ cup fresh cilantro leaves, chopped
08 - Lime wedges for serving, optional
→ Oils & Other
09 - 1 tablespoon olive oil for brushing, optional
# Method:
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 if desired.
03 - Spread approximately ¼ cup of enchilada sauce evenly over each naan, leaving a small border around the edges.
04 - Distribute shredded chicken evenly over the sauced naan breads.
05 - Sprinkle each naan with cheddar cheese, ensuring even coverage.
06 - Top with sliced jalapeños and red onion if using.
07 - Bake in preheated oven for 12–15 minutes, or until cheese is bubbling and golden and naan edges are crisp.
08 - Remove from oven and cool for 2 minutes. Garnish with fresh cilantro and lime juice if desired. Slice and serve warm.
