Garlic Naan Chicken Enchilada Pizzas (Printable Version)

Fusion dish with garlic naan, enchilada sauce, chicken, cheddar cheese, and jalapeños ready in 30 minutes.

# The Ingredients You'll Need:

→ Breads & Base

01 - 4 garlic naan breads, store-bought or homemade

→ 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

# Step-by-Step Instructions:

01 - Preheat oven to 425°F and line two baking sheets with parchment paper.
02 - Place garlic naan breads on prepared baking sheets. Lightly brush each naan with olive oil for enhanced crispiness.
03 - Spread approximately ¼ cup enchilada sauce evenly over each naan, leaving a small border around the edges.
04 - Distribute shredded chicken evenly over the sauced naan breads.
05 - Sprinkle each naan with cheddar cheese, ensuring uniform coverage.
06 - Arrange sliced jalapeños and red onion over the cheese layer.
07 - Bake in preheated oven for 12 to 15 minutes until cheese bubbles and turns golden and naan edges become crisp.
08 - Remove from oven and allow to cool for 2 minutes. Garnish with fresh cilantro and lime juice if desired.
09 - Slice and serve warm.

# Additional Tips::

01 -
  • It takes thirty minutes start to finish, which means dinner is ready faster than delivery.
  • The garlic naan adds a pillowy, buttery base that regular pizza crust just can't match.
  • You get all the bold, saucy flavors of enchiladas without rolling or layering anything.
  • It's endlessly adaptable, so you can use whatever protein or toppings you have on hand.
02 -
  • Don't overload the naan with sauce or toppings, or it will turn soggy instead of crispy.
  • If your oven runs cool, increase the temperature to 450°F or bake a few minutes longer to get the edges golden.
  • Let the naan rest for a minute or two after baking so the cheese sets slightly and doesn't slide off when you slice.
03 -
  • Mix a teaspoon of smoked paprika or chili powder into the enchilada sauce before spreading for deeper, smokier flavor.
  • If you can't find garlic naan, regular naan or pita works fine, just brush with garlic butter before adding toppings.
  • For meal prep, assemble the pizzas without baking, cover tightly, and refrigerate for up to a day before popping them in the oven.
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