Save to Pinterest Experience an incredible fusion of flavors with these Garlic Naan Chicken Enchilada Pizzas. This dish brings together the soft, pillowy texture of Indian garlic naan with the bold, tangy notes of Mexican enchilada sauce, creating a quick and irresistibly savory meal that is perfect for any night of the week.
Save to Pinterest Topped with juicy shredded chicken, melty cheddar cheese, and a kick of fresh jalapeños, these pizzas are baked until the edges of the naan are perfectly crisp. It’s a versatile recipe that can easily be adapted for different dietary preferences or spice levels.
Ingredients
- 4 garlic naan breads
- 1 cup (240 ml) enchilada sauce (red or green)
- 2 cups (250 g) cooked chicken breast, shredded or diced
- 2 cups (200 g) cheddar cheese, shredded
- 2 jalapeños, thinly sliced
- 2 tablespoons fresh cilantro, chopped (optional)
- 1/4 cup red onion, thinly sliced (optional)
- Sour cream or Greek yogurt, for drizzling (optional)
- Lime wedges, for serving (optional)
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2
- Arrange the garlic naan breads on the prepared baking sheet.
- Step 3
- Evenly spread about 1/4 cup enchilada sauce over each naan, leaving a small border.
- Step 4
- Top with shredded chicken, then sprinkle with cheddar cheese.
- Step 5
- Scatter jalapeño slices (and red onion, if using) over the cheese.
- Step 6
- Bake for 10–12 minutes, or until the cheese is melted and bubbly, and the naan is crisp at the edges.
- Step 7
- Remove from oven, garnish with fresh cilantro. Drizzle with sour cream or Greek yogurt, if desired.
- Step 8
- Serve hot with lime wedges on the side.
Zusatztipps für die Zubereitung
For the ultimate convenience, use a store-bought rotisserie chicken. This allows you to skip the step of cooking the chicken breast while still enjoying a juicy and flavorful topping.
Varianten und Anpassungen
If you prefer a different cheese, substitute mozzarella or Monterey Jack for the cheddar. To make this recipe vegetarian, simply swap the shredded chicken for black beans or a mix of roasted vegetables like peppers and corn.
Serviervorschläge
Garnish the hot pizzas with fresh cilantro and a drizzle of cool sour cream or Greek yogurt. Serve with lime wedges on the side so everyone can add a bright, acidic finish to their meal.
Save to Pinterest Whether you are hosting a casual gathering or just need a fast dinner solution, these Garlic Naan Chicken Enchilada Pizzas are a bold and delicious choice that everyone will enjoy.
Recipe Help Center
- → Can I use store-bought naan?
Yes, store-bought garlic naan works perfectly. Look for fresh or frozen naan in the bread section of your grocery store. Thaw frozen naan before topping and baking for best results.
- → What chicken works best?
Rotisserie chicken is ideal for convenience and flavor. Leftover cooked chicken breast, poached chicken, or even grilled chicken thighs work well. Shred or dice into bite-sized pieces for even distribution.
- → Can I make these vegetarian?
Absolutely. Replace the chicken with black beans, roasted sweet potatoes, corn, or bell peppers. The combination of beans, cheese, and vegetables still delivers hearty satisfaction while maintaining the fusion flavor profile.
- → Red or green enchilada sauce?
Both work beautifully. Red sauce offers classic mild tomato-chili warmth, while green tomatillo sauce brings tangy brightness. Choose based on your preference or what you have available. Homemade or store-bought are both suitable.
- → How do I prevent soggy naan?
Preheat your oven thoroughly and avoid over-saucing. Leave a small border around the edges when spreading sauce. The high baking temperature (425°F) helps crisp the naan while melting the cheese. Bake until edges are golden and cheese bubbles.
- → Can I freeze these?
You can freeze assembled unbaked pizzas. Wrap tightly in plastic and foil, then freeze for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time. They're best enjoyed fresh but reheating works in a pinch.