Save to Pinterest My neighbor showed up one Tuesday evening with leftover naan from her Indian dinner party and a jar of enchilada sauce she'd made too much of, wondering if I could salvage them together. I threw the combination on a sheet pan with some shredded chicken and cheese, and what came out was this unexpectedly brilliant fusion that tasted like two cuisines giving each other a high-five. Now it's become my go-to when I need dinner in 30 minutes and want to impress whoever's sitting at my table.
I made these for a casual game night last month, and my friend who's usually skeptical about fusion food ate three pieces and asked for the recipe before dessert even came out. Watching people's faces when they realized naan and enchilada sauce actually belong together was worth every minute of prep work.
Ingredients
- Garlic naan breads (4 pieces): The store-bought kind saves you time, but they're sturdy enough to hold all these toppings without getting soggy if you work quickly.
- Cooked chicken breast (2 cups shredded or diced): Rotisserie chicken from the supermarket works beautifully here and honestly tastes better than chicken you cook yourself for this purpose.
- Red enchilada sauce (1 cup): This is your flavor foundation, so don't skimp on quality—the good jarred sauces make a noticeable difference.
- Shredded cheddar cheese (1½ cups): The sharp kind melts gorgeously and doesn't disappear into the background like milder cheeses do.
- Fresh jalapeños (1–2, thinly sliced): The heat builds as they cook, so start with one if you're uncertain and add more next time.
- Red onion (1 small, thinly sliced, optional): It softens in the oven and adds a subtle sweetness that balances the spice.
- Fresh cilantro (¼ cup chopped): This goes on after baking so it stays bright and fragrant instead of turning sad and dark.
- Lime wedges (for serving, optional): A squeeze at the end lifts everything and prevents the dish from feeling heavy.
- Olive oil (1 tablespoon for brushing, optional): This extra step makes the naan edges impossibly crispy, but it's not essential if you're in a hurry.
Instructions
- Get your oven ready and set the stage:
- Preheat to 425°F and line two baking sheets with parchment paper so cleanup is effortless and nothing sticks. This temperature is hot enough to melt the cheese and crisp the naan without burning either one.
- Lay out your naan and give them a light brush:
- Place the breads on the sheets and lightly brush with olive oil if you want extra crispiness on the edges. This step is optional but makes a real difference in texture.
- Spread the enchilada sauce like you're making pizza:
- Use about ¼ cup per naan and leave a small border around the edges so the sauce doesn't slide off during baking. The sauce should be even but not drowning the bread.
- Layer on the chicken and cheese:
- Distribute the shredded chicken evenly, then sprinkle cheddar over each naan with generous coverage. The cheese should mostly hide the chicken beneath it.
- Top with jalapeños, onion, and any other additions:
- Slice everything thinly so it cooks through and distributes evenly. Don't pile the toppings too high or they'll slide around.
- Bake until the cheese bubbles and the edges turn golden:
- This takes 12–15 minutes at 425°F—watch for the cheese to get all melty and the naan edges to crisp up slightly. You'll know it's ready when it smells incredible and looks a little browned in spots.
- Cool briefly and finish with cilantro and lime:
- Let the pizzas sit for 2 minutes so the cheese sets slightly, then scatter fresh cilantro on top and add lime juice if you're serving it. The acid brightens everything and prevents it from sitting too heavy in your stomach.
- Slice and serve while everything is still warm:
- Cut each naan into quarters or however you like and get them to the table immediately. Cold slices are fine the next day, but these are truly best eaten fresh.
Save to Pinterest These pizzas have become my answer to the 'what's for dinner' question on busy weeknights, and somehow they feel special enough that people actually want to eat them instead of just tolerating them. There's something about the combination of Indian and Mexican flavors that just works, like you've discovered a secret that's been hiding in plain sight.
Ways to Switch Things Up
Once you've made these a few times, you start seeing all the possibilities. I've experimented with pita and flatbread when naan wasn't on hand, and both work fine though naan's slightly thicker texture holds up best. Black beans and sautéed mushrooms make excellent vegetarian swaps, and adding corn, roasted red peppers, or caramelized onions takes things in fun directions without requiring extra cooking time.
The Cheese Question
I've tried mixing cheddar with monterey jack or adding a little queso fresco on top, and while both are delicious, straight cheddar is the reliable choice because it melts smoothly and doesn't get grainy or separate. If you want more depth, stirring a tiny bit of smoked paprika or chili powder into the enchilada sauce before spreading does amazing things without complicating the process.
What to Drink and Serve Alongside
These are rich and satisfying on their own, but pairing them with something cold makes the meal feel complete. A crisp Mexican lager or citrusy wheat beer is the obvious choice, though sparkling lime water works beautifully if you're skipping alcohol. A simple side of cilantro-lime rice or a crunchy salad would balance things out if you're cooking for a sit-down dinner, but honestly these stand perfectly fine as the main event.
- Squeeze fresh lime juice over each slice right before eating to brighten everything up.
- Have extra jalapeños on the side so people can adjust the heat to their preference.
- These keep well in the fridge for a couple of days and reheat beautifully in a 350°F oven for about 8 minutes.
Save to Pinterest These pizzas have taught me that the best meals often come from happy accidents and leftover ingredients finding their way into something unexpectedly wonderful. Now I keep garlic naan in my freezer specifically so I can make these whenever the craving hits.
Recipe Help Center
- → Can I make these ahead of time?
Prepare all toppings in advance and store separately. Assemble and bake just before serving for the crispest naan. Leftovers reheat well in a 350°F oven for 5-7 minutes.
- → What's the best way to shred the chicken?
Use two forks to pull apart cooked chicken breast, or dice into small pieces. Rotisserie chicken works perfectly here and saves time. Just ensure it's not too wet before adding to the naan.
- → Can I freeze these flatbreads?
Assemble unbaked flatbreads, wrap tightly in plastic and foil, then freeze for up to 3 months. Bake from frozen at 425°F for 18-20 minutes. No need to thaw first.
- → What other toppings work well?
Sautéed bell peppers, black beans, corn, or pickled red onions add great flavor and texture. A dollop of sour cream or guacamole after baking creates a creamy contrast.
- → How do I make these vegetarian?
Swap the chicken for seasoned black beans, sautéed mushrooms, or crumbled paneer. The enchilada sauce provides plenty of protein and flavor on its own.
- → Why brush the naan with oil?
A light coating of olive oil helps the naan crisp up beautifully in the oven, preventing sogginess from the sauce. It's optional but recommended for the best texture.