Save When weeknight dinners call for something exciting but quick, these Garlic Naan Chicken Enchilada Pizzas answer with a delicious fusion of flavors. The magic happens when soft, aromatic garlic naan meets vibrant enchilada sauce and melted cheddar. Each bite delivers the perfect balance of Indian and Mexican cuisine - pillowy naan bread as the base, tangy enchilada sauce, tender shredded chicken, and the gentle heat of jalapeños, all brought together under a blanket of melted cheese.
Save This recipe came about on one of those evenings when I couldn't decide between Indian and Mexican cuisine. With some leftover chicken and garlic naan in the kitchen, these enchilada pizzas were born. They've since become a regular in our home, especially when time is short but we still crave something flavorful and satisfying.
- 4 garlic naan breads (store-bought or homemade)
- 2 cups cooked chicken breast, shredded or diced
- 1 cup red enchilada sauce
- 1 ½ cups shredded cheddar cheese
- 1–2 fresh jalapeños, thinly sliced
- 1 small red onion, thinly sliced (optional)
- ¼ cup fresh cilantro leaves, chopped
- Lime wedges, for serving (optional)
- 1 tablespoon olive oil (for brushing, optional)
- Prepare the oven
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Arrange the naan
- Place the garlic naan breads on the prepared baking sheets. Lightly brush each naan with olive oil for extra crispiness (optional).
- Add sauce
- Spread about ¼ cup of enchilada sauce evenly over each naan, leaving a small border around the edges.
- Layer the chicken
- Distribute the shredded chicken evenly over the sauced naan breads.
- Add cheese
- Sprinkle each naan with cheddar cheese, ensuring even coverage.
- Add toppings
- Top with sliced jalapeños and red onion (if using).
- Bake
- Bake in the preheated oven for 12–15 minutes, or until the cheese is bubbling and golden, and the edges of the naan are crisp.
- Garnish
- Remove from the oven and let cool for 2 minutes. Garnish with fresh cilantro and a squeeze of lime juice if desired.
- Serve
- Slice and serve warm.
For the best texture, don't overload the naan with toppings. A light, even layer will ensure the base stays crispy while the top gets perfectly melted. If you prefer your naan extra crispy, pre-bake it for about 2-3 minutes before adding the toppings. The enchilada sauce should be spread thinly - too much will make the naan soggy.
This versatile recipe welcomes many variations. For a vegetarian version, substitute the chicken with black beans or sautéed mushrooms. Spice lovers can add a sprinkle of red pepper flakes or a drizzle of hot sauce before serving. White cheddar or a Mexican cheese blend works beautifully if you prefer different cheese options. For a heartier version, add corn kernels or diced bell peppers along with the other toppings.
Serve these enchilada pizzas with a side of Mexican rice or a simple green salad dressed with lime vinaigrette. For a complete meal experience, offer additional toppings on the side like sour cream, guacamole, or pico de gallo. These pizzas pair wonderfully with a crisp Mexican lager or a citrusy wheat beer for the adults, and fresh lime-infused sparkling water for everyone.
Save These Garlic Naan Chicken Enchilada Pizzas represent the beautiful marriage of two distinct culinary traditions, creating something greater than the sum of its parts. Whether for a quick family dinner, game day snack, or casual entertaining, they deliver big flavor with minimal effort. The crispy-edged naan, zesty sauce, tender chicken, and melted cheese create a satisfying meal that's sure to become a regular in your recipe rotation. Embrace this delicious cultural fusion and enjoy the wonderful convenience of a 30-minute dinner that tastes like it took all day!
Kitchen Tips & Answers
- → Can I make these ahead of time?
Prepare all toppings in advance and store separately. Assemble and bake just before serving for best results. Leftovers reheat well in a 350°F oven for 5-7 minutes.
- → What other proteins work well?
Try shredded rotisserie chicken, ground beef seasoned with taco spices, or black beans for a vegetarian option. Sautéed mushrooms or roasted sweet potatoes also make delicious toppings.
- → How can I reduce the spice level?
Use mild enchilada sauce, seed the jalapeños before slicing, or substitute with bell peppers. A dollop of sour cream on top also helps balance the heat.
- → Can I freeze these?
Assemble unbaked pizzas on parchment-lined baking sheets and freeze until solid. Transfer to freezer bags for up to 3 months. Bake from frozen at 425°F for 18-20 minutes.
- → What sides pair well?
Serve with Mexican rice, refried beans, or a crisp green salad with lime vinaigrette. A chilled Mexican lager or citrusy wheat beer complements the bold flavors beautifully.
- → Can I use homemade naan?
Absolutely! Homemade garlic naan adds wonderful flavor. Just ensure it's fully cooled before topping, and adjust baking time by 1-2 minutes if the dough is thicker than store-bought.