Crispy naan bases loaded with enchilada sauce, shredded chicken, cheddar, and jalapeños for a quick fusion meal.
# What You'll Need:
→ Base and Sauce
01 - 4 garlic naan breads
02 - 1 cup enchilada sauce, red or green
→ Protein and Cheese
03 - 2 cups cooked chicken breast, shredded or diced
04 - 2 cups cheddar cheese, shredded
→ Vegetables and Garnish
05 - 2 jalapeños, thinly sliced
06 - 2 tablespoons fresh cilantro, chopped
07 - 0.25 cup red onion, thinly sliced
→ Optional Finishing
08 - Sour cream or Greek yogurt for drizzling
09 - Lime wedges for serving
# How to Prepare:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place garlic naan breads on the prepared baking sheet in a single layer.
03 - Spread approximately 0.25 cup enchilada sauce evenly over each naan, leaving a small border around the edges.
04 - Distribute shredded chicken evenly across each sauce-covered naan.
05 - Sprinkle shredded cheddar cheese generously over the chicken layer on each pizza.
06 - Scatter jalapeño slices and red onion slices evenly over the cheese.
07 - Bake for 10 to 12 minutes until cheese is melted and bubbly, and naan edges are crisp.
08 - Remove from oven, garnish with fresh cilantro, and drizzle with sour cream or Greek yogurt if desired.
09 - Serve hot with lime wedges on the side.
