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Chipotle Chicken Flatbread with Chili-Lime Crema

  • prep time: 10 min
  • total time: 20 min
  • serves: 4 flatbreads
  • calories: 0 1 serving

Soft inside, crisp outside naan serves as the base for these easy-to-assemble Chipotle Chicken Flatbreads with Chili-Lime Crema. Topped with juicy shredded Big Batch Chicken Tinga Filling, avocado, and fresh cilantro, this flatbread recipe comes together in 20 minutes or less. The mild heat from the chipotle in the chicken tinga is balanced by a drizzle of chile-lime crema and, if you prefer, some crumbled queso fresco or other cheese.

Ingredients

cost per recipe: $13.00

  • 2 cups Big Batch Chicken Tinga Filling (click for recipe)
  • 4 naan (about 16 ounces)
  • 3/4 cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon chili powder
  • 1 avocado, pitted, peeled and diced
  • 1/4 cup chopped fresh cilantro

Instructions

  • Tips

    • Cook Once, Eat Twice!  After you make this flatbread, use the rest of your big batch of chicken filling to make Chicken Tinga Tacos.  Or, if you want just enough filling for this recipe, saute 1 cup chopped onion in 1/2 tablespoon vegetable oil in a 12-inch nonstick skillet.  Stir in 1 can Campbell's Condensed Tomato Soup,  1/4 cup water and 1/2 teaspoon cumin.  Add 1 pound skinless, boneless chicken tenders and 1 to 2 chopped canned chipotle peppers in adobo and simmer for 15 minutes or until done.  Shred the chicken and stir to coat.
    • Serving Suggestion: We like to serve these with some crumbled queso fresco sprinkled on top.
  • Step 1

    Heat the oven to 400°F.  While the oven is heating, heat the chicken filling in a 10-inch skillet over medium heat until hot.

  • Step 2

    Place the naan onto a rimmed baking sheet.  Divide the chicken filling among the naan.

  • Step 3

    Bake for 10 minutes or until the naan is crisp.  While the naan is baking, stir the sour cream, lime juice, lime zest and chili powder in a small bowl (mixture will be thick- for thinner consistency stir in 1 to 3 tablespoons water).

  • Step 4

    Top the chicken filling with the avocado and cilantro and drizzle with the sour cream mixture before serving.

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