Garlic Naan Chicken Enchilada Pizzas (Printable Version)

Crispy naan topped with enchilada sauce, chicken, and melted cheese for a quick fusion dinner.

# What You’ll Need:

→ Pizza Base and Sauce

01 - 4 garlic naan breads
02 - 1 cup enchilada sauce, red or green

→ Main Toppings

03 - 2 cups cooked chicken breast, shredded or diced
04 - 2 cups shredded cheddar cheese
05 - 2 jalapeños, thinly sliced
06 - 2 tablespoons fresh cilantro, chopped

→ Optional Toppings

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 - Arrange the garlic naan breads on the prepared baking sheet in a single layer.
03 - Evenly spread approximately 1/4 cup enchilada sauce over each naan, leaving a small border around the edges.
04 - Top each sauced naan with shredded chicken, distributing evenly across the surface.
05 - Sprinkle shredded cheddar cheese generously over the chicken layer.
06 - Scatter jalapeño slices and red onion, if using, evenly over the cheese.
07 - Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the naan edges are crisp.
08 - Remove from oven and garnish with fresh cilantro. Drizzle with sour cream or Greek yogurt if desired. Serve hot with lime wedges on the side.

# Additional Tips::

01 -
  • Ready in under 30 minutes, which means you can impress people without spending your whole evening in the kitchen.
  • The garlic naan does all the heavy lifting—crispy edges, soft center, no pizza stone required.
  • That tangy-spicy-cheesy combination hits every taste bud at once, and somehow tastes like it took way more effort than it did.
02 -
  • Don't skimp on the cheese—it's what holds the whole thing together and creates those crispy, bubbly edges that make this actually taste like pizza.
  • Rotisserie chicken saves you at least 20 minutes and tastes better than most homemade versions anyway, so let that guilt go.
03 -
  • Use high-quality enchilada sauce or make your own if you have 15 minutes—it's the backbone of the whole operation and worth that small effort.
  • Keep your jalapeños thinly sliced so they distribute evenly and soften just enough to integrate without disappearing completely.
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