Garlic Naan Chicken Enchilada Pizzas (Printer View)

Crispy naan bases loaded with enchilada sauce, seasoned chicken, melted cheese and jalapeños for a bold fusion twist on traditional pizza.

# 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

→ Vegetables and Garnish

05 - 2 jalapeños, thinly sliced
06 - 2 tablespoons fresh cilantro, chopped
07 - 1/4 cup red onion, thinly sliced

→ Optional Toppings

08 - Sour cream or Greek yogurt for drizzling
09 - Lime wedges for serving

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange garlic naan breads evenly on the prepared baking sheet.
03 - Spread approximately 1/4 cup enchilada sauce over each naan, leaving a small border around the edges.
04 - Top each 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 over the cheese layer.
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. Serve immediately with lime wedges.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, but tastes like you've been planning it all day.
  • The garlic naan does all the heavy lifting—no kneading, no waiting for dough to rise, just straight to the good stuff.
  • You get that crispy, buttery naan edge that regular pizza crust can't quite match, especially when it hits 425 degrees.
02 -
  • Don't skip the parchment paper, because enchilada sauce can stick to bare baking sheets in ways that break your soul when you're trying to plate up.
  • The magic happens in those last 2 minutes of baking when the cheese goes from melted to bubbly—if you leave it in too long, it breaks and gets oily, but underbaked cheese tastes cold and sad.
03 -
  • Buy pre-shredded cheese from the grocery store without shame—life's too short to shred cheese for a 15-minute meal.
  • If your enchilada sauce is very thin, drain some of it off the naan before baking, or the crust will get soggy instead of crispy.
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