Garlic Naan Chicken Enchilada Pizzas (Print Version)

Crispy naan topped with enchilada sauce, chicken, cheese, and jalapeños for a quick fusion meal 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 - 1½ cups shredded cheddar cheese

→ Vegetables & Toppings

05 - 1 to 2 fresh jalapeños, thinly sliced
06 - 1 small red onion, thinly sliced
07 - ¼ cup fresh cilantro leaves, chopped
08 - Lime wedges, for serving

→ Oils & Other

09 - 1 tablespoon olive oil for brushing

# Cooking Steps:

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 enhanced crispiness.
03 - Spread approximately ¼ cup enchilada sauce evenly over each naan, maintaining a small border around the edges.
04 - Distribute shredded chicken evenly across the sauced naan breads.
05 - Sprinkle each naan with cheddar cheese, ensuring uniform coverage.
06 - Add sliced jalapeños and red onion to each pizza.
07 - Bake for 12 to 15 minutes until cheese is bubbling and golden and naan edges are crisp.
08 - Cool for 2 minutes, then garnish with fresh cilantro and lime juice. Slice and serve warm.

# Expert Advice:

01 -
  • They come together in 30 minutes flat, which means you can go from idea to dinner without any kitchen stress.
  • The fusion of Indian and Mexican flavors creates something unexpected that somehow feels completely natural on your palate.
  • Crispy edges with melted cheese and tender chicken make them satisfying enough for a main course but fun enough to serve as appetizers.
02 -
  • If your enchilada sauce is watery, it will make the naan soggy no matter what you do—test the thickness first and let it simmer for a few minutes if needed to reduce excess liquid.
  • Don't skip the 2-minute cooling period; the naan continues cooking slightly from residual heat, and you need that moment for everything to set and the cheese to firm up just enough to handle.
  • The cilantro truly matters—it's not just decoration, it provides a fresh herbaceous contrast that prevents the dish from feeling heavy.
03 -
  • Always taste your enchilada sauce straight from the jar first—brands vary wildly in heat level and seasoning, and adjusting early prevents disappointment later.
  • Don't let the naan thaw completely if using frozen; partially frozen naan holds its shape better and crisps more beautifully than fully softened dough.
  • Keep lime wedges on the table so people can add brightness to taste; not everyone loves citrus, and this gives them control.
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