Garlic Naan Chicken Enchilada Pizzas (Printable Version)

Crispy naan bases loaded with enchilada sauce, chicken, cheese and jalapeños. Ready in 30 minutes.

# What You'll Need:

→ Breads & Base

01 - 4 garlic naan breads

→ Protein

02 - 2 cups cooked chicken breast, shredded or diced

→ Sauces

03 - 1 cup red enchilada sauce

→ Cheeses

04 - 1.5 cups shredded cheddar cheese

→ Vegetables & Toppings

05 - 1 to 2 fresh jalapeños, thinly sliced
06 - 1 small red onion, thinly sliced (optional)
07 - 0.25 cup fresh cilantro leaves, chopped
08 - Lime wedges, for serving (optional)

→ Oils & Other

09 - 1 tablespoon olive oil (for brushing, optional)

# Directions:

01 - Preheat oven to 425°F and line two baking sheets with parchment paper.
02 - Place garlic naan breads on prepared baking sheets and lightly brush each with olive oil for extra crispiness if desired.
03 - Spread approximately 0.25 cup of 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 even coverage.
06 - Top with sliced jalapeños and red onion if using.
07 - Bake in preheated oven for 12 to 15 minutes, or until cheese is bubbling and golden and naan edges are crisp.
08 - Remove from oven and let cool for 2 minutes. Garnish with fresh cilantro and lime juice if desired.
09 - Slice and serve warm.

# Expert Hints:

01 -
  • It comes together faster than ordering delivery, and somehow tastes way better.
  • That moment when the cheese gets bubbly and golden is pure kitchen magic.
  • You can load them however you want, so picky eaters and spice lovers actually agree on dinner.
02 -
  • Don't skip the cooling time after they come out of the oven—I learned this the hard way with a burnt mouth and melted cheese everywhere.
  • If your naan is on the thin side, add your toppings right before baking or they might get soggy while waiting.
03 -
  • Stir a teaspoon of smoked paprika or chili powder into your enchilada sauce before spreading—it adds a depth that makes people ask what's different.
  • If you find yourself with extra sauce, brush a little on the edges of the naan before baking for extra crispy, flavorful borders.
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