Save to Pins Experience an irresistibly bold fusion of Indian and Mexican flavors with these Garlic Naan Chicken Enchilada Pizzas. Featuring fluffy garlic naan topped with tangy enchilada sauce, juicy chicken, melty cheddar, and spicy jalapeños, this dish is a vibrant and colorful weeknight dinner solution.
Save to Pins These pizzas transform simple ingredients into an extraordinary meal. The pre-made naan provides a perfect, chewy base that crisps up beautifully in the oven, supporting a pile of savory shredded chicken and bubbly cheese.
Ingredients
- 4 garlic naan breads
- 1 cup (240 ml) enchilada sauce (red or green)
- 2 cups (250 g) cooked chicken breast, shredded or diced
- 2 cups (200 g) cheddar cheese, shredded
- 2 jalapeños, thinly sliced
- 2 tablespoons fresh cilantro, chopped (optional)
- 1/4 cup red onion, thinly sliced (optional)
- Sour cream or Greek yogurt, for drizzling (optional)
- Lime wedges, for serving (optional)
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2
- Arrange the garlic naan breads on the prepared baking sheet.
- Step 3
- Evenly spread about 1/4 cup enchilada sauce over each naan, leaving a small border.
- Step 4
- Top with shredded chicken, then sprinkle with cheddar cheese.
- Step 5
- Scatter jalapeño slices (and red onion, if using) over the cheese.
- Step 6
- Bake for 10–12 minutes, or until the cheese is melted and bubbly, and the naan is crisp at the edges.
- Step 7
- Remove from oven, garnish with fresh cilantro. Drizzle with sour cream or Greek yogurt, if desired.
- Step 8
- Serve hot with lime wedges on the side.
Zusatztipps für die Zubereitung
For ultimate convenience, use a store-bought rotisserie chicken. You can also easily adjust the heat of the dish by increasing or decreasing the number of jalapeño slices used.
Varianten und Anpassungen
To create a vegetarian version, simply swap the shredded chicken for black beans or roasted vegetables. If you prefer a different cheese profile, substitute the cheddar with mozzarella or Monterey Jack.
Serviervorschläge
Serve these pizzas hot alongside fresh lime wedges to provide a tangy contrast to the rich cheese. A cool drizzle of sour cream or Greek yogurt adds a creamy finish that balances the spicy jalapeños.
Save to Pins With their vibrant colors and bold, tangy flavors, these Garlic Naan Chicken Enchilada Pizzas are sure to become a new favorite for easy, flavorful dining.
Questions & Answers
- → Can I use store-bought naan?
Yes, store-bought garlic naan works perfectly. Look for fresh naan in the bakery section or frozen naan that can be thawed. The garlic flavor already infused in the bread adds an extra layer of taste.
- → What type of chicken works best?
Rotisserie chicken is ideal for convenience and flavor. Leftover grilled, baked, or poached chicken breast also works well. Just shred or dice it into bite-sized pieces before topping.
- → Can I make these vegetarian?
Absolutely. Replace the chicken with black beans, roasted vegetables like bell peppers and corn, or additional cheese. The enchilada sauce provides plenty of protein and flavor.
- → How do I store leftovers?
Store cooled pizzas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to recrisp the naan, or enjoy cold for lunch.
- → Can I freeze these?
Yes, assemble the pizzas without baking and freeze individually on a baking sheet. Once solid, transfer to freezer bags. Bake from frozen at 425°F for 15-18 minutes until heated through.