Garlic Naan Chicken Enchilada Pizzas (Printable Version)

Crispy naan base layered with enchilada sauce, seasoned chicken, cheddar cheese and fresh jalapeños

# 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 shredded cheddar cheese

→ Toppings

05 - 2 jalapeños, thinly sliced
06 - 2 tablespoons fresh cilantro, chopped
07 - 1/4 cup red onion, thinly sliced
08 - Sour cream or Greek yogurt for drizzling
09 - Lime wedges for serving

# Step-by-Step Guide:

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 - Evenly spread approximately 1/4 cup enchilada sauce over each naan, maintaining a small border around the edges.
04 - Top each sauce-covered naan with shredded chicken, then sprinkle cheddar cheese evenly across the surface.
05 - Scatter jalapeño slices and red onion slices over the cheese layer.
06 - Bake for 10 to 12 minutes until the cheese is melted and bubbly and the naan edges become crisp.
07 - Remove from oven and garnish with fresh cilantro. Drizzle with sour cream or Greek yogurt if desired. Serve immediately with lime wedges.

# Additional Tips::

01 -
  • Its ready in half an hour, which means you can have dinner on the table faster than delivery.
  • The buttery garlic naan gives you a head start on flavor that plain pizza dough just cant match.
  • You get to play with bold flavors from two different cuisines without any complicated techniques.
  • Leftovers reheat beautifully in a hot skillet, keeping the base crispy and the cheese gooey.
02 -
  • Dont overload the naan with toppings or it will get soggy instead of crispy, less is more when it comes to the chicken and sauce.
  • If your oven runs hot, check the pizzas at the 10 minute mark because naan can go from perfectly crisp to too dark in a minute.
  • Let the pizzas rest for a minute after baking so the cheese sets slightly and doesnt slide off when you cut into them.
03 -
  • Toast the naan lightly in the oven for 2 minutes before adding toppings if you want an extra crispy base that wont get soggy.
  • Use a pizza cutter or kitchen shears to slice the finished pizzas quickly and cleanly without dragging all the toppings off.
  • If you want more spice, brush the naan edges with a little extra enchilada sauce mixed with hot sauce before baking.
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