Pre-heat oven on 350° F.
Butter all the naan and warm them up on the tawa. Keep them as moist/soft/buttery as possible.
Pour some tikka masala sauce in a baking tray.
Spread some tikka masala sauce on the naan.
Place veggie/paneer mixture in the middle of the naan.
Drizzle some minty yogurt sauce on the veggie/paneer layer. Fold them and secure them with a toothpick so they hold in place. Place them in the baking tray.
Repeat the same for all the naan. If using large naan, you might need to bake them in two trays or in couple of batches. Or use a large baking tray to fit them all in one.
Once all the stuffed naan are place in the baking tray, pour decent amount of tikka masala sauce on all the wrapped naan.
Sprinkle generous amount of shredded Amul cheese on the sauce layer.
Cover it with aluminum foil. Bake it on 350° F for 30 minutes, or until cheese it completely melted and the nanchiladas are completely hot all the way inside. Using warm naan and hot tikka masala sauce during the assembly process will help nanchiladas to get warm/hot all the way through!