Garlic Naan Chicken Enchilada Pizzas (Printable Version)

Crispy naan base loaded with enchilada sauce, chicken, cheese and 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the 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 pizza with shredded chicken, distributing evenly across the surface.
05 - Sprinkle cheddar cheese generously over the chicken layer on each pizza.
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, drizzle with sour cream or Greek yogurt if desired, and serve hot with lime wedges on the side.

# Expert Hints:

01 -
  • The naan gets impossibly crispy on the edges while staying soft and pillowy underneath, like it was meant to be a pizza crust all along.
  • You can have dinner on the table in 30 minutes without sacrificing bold, complex flavors that taste like they took hours.
  • It's the kind of dish that makes people pause mid-bite and ask what they're eating, then immediately want the recipe.
02 -
  • Don't spread the sauce too thick or it'll make the naan soggy instead of crispy—less is more here, and it's easier to add more sauce later than to fix it.
  • The chicken needs to be fully cooked before it goes on, but don't stress about it being warm; the oven will heat everything through in minutes.
03 -
  • Rotisserie chicken from the grocery store is a game-changer here—buy it warm, shred it, and you've just saved yourself 20 minutes of cooking.
  • If your enchilada sauce is on the thin side, you can thicken it slightly before spreading by simmering it in a small pan for a few minutes, which prevents the naan from getting soggy.
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