Garlic Naan Chicken Enchilada Pizzas (Printable Version)

Crispy naan flatbreads layered with enchilada sauce, chicken, cheese and jalapeños for a quick fusion meal.

# What You'll Need:

→ Breads & Base

01 - 4 garlic naan breads

→ 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 to 2 fresh jalapeños, thinly sliced
06 - 1 small red onion, thinly sliced
07 - ¼ cup fresh cilantro leaves, chopped
08 - Lime wedges for serving

→ Oils & Other

09 - 1 tablespoon olive oil for brushing

# How to Prepare:

01 - Preheat your oven to 425°F and line two baking sheets with parchment paper.
02 - Place the garlic naan breads on the prepared baking sheets. Lightly brush each naan with olive oil for enhanced crispiness.
03 - Spread approximately ¼ cup of enchilada sauce evenly over each naan, leaving a small border around the edges.
04 - Distribute the 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.
07 - Bake in the preheated oven for 12 to 15 minutes, or until the cheese is bubbling and golden, and the edges of the naan are crisp.
08 - Remove from the oven and let cool for 2 minutes. Garnish with fresh cilantro and a squeeze of lime juice.
09 - Slice and serve warm.

# Expert Suggestions:

01 -
  • It tastes fancy enough to serve guests but comes together faster than ordering delivery.
  • The crispy naan edges and melted cheese create this texture contrast that keeps you reaching for another slice.
  • You can customize the heat level and toppings based on whatever's in your fridge that day.
02 -
  • Don't skip the cooling-down step, or the cheese will be lava and you'll burn your mouth like I did the first time.
  • Spread the sauce thinner than you think you need to—it bubbles up as the cheese melts and can overwhelm the other flavors if you go heavy-handed.
03 -
  • Brush the naan with garlic butter instead of plain olive oil if you're feeling fancy and want to lean into the garlic naan concept.
  • If your enchilada sauce is on the mild side, add a pinch of cayenne or a dash of hot sauce to the mix before spreading so the final dish has proper kick.
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