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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.
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.
Place the naan onto a rimmed baking sheet. Divide the chicken filling among the naan.
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).
Top the chicken filling with the avocado and cilantro and drizzle with the sour cream mixture before serving.