Crispy naan crusts loaded with enchilada sauce, chicken, cheese and jalapeños - a quick Indian-Mexican fusion ready in 30 minutes.
# What You'll Need:
→ Pizza 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 cheddar cheese, shredded
→ Vegetables and Garnish
05 - 2 jalapeños, thinly sliced
06 - 2 tablespoons fresh cilantro, chopped
07 - 0.25 cup red onion, thinly sliced
→ Optional Finishing
08 - Sour cream or Greek yogurt for drizzling
09 - Lime wedges for serving
# Cooking Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place the 4 garlic naan breads on the prepared baking sheet in a single layer.
03 - Spread approximately 0.25 cup enchilada sauce evenly over each naan, maintaining a small border around the edges.
04 - Distribute the shredded cooked chicken evenly across all four naan bases.
05 - Sprinkle the shredded cheddar cheese uniformly over the chicken layer on each pizza.
06 - Scatter the sliced jalapeños and optional red onion across the cheese surface.
07 - Bake for 10 to 12 minutes until the cheese is fully melted and bubbly with crispy naan edges.
08 - Remove from oven, garnish with fresh cilantro, drizzle with sour cream or Greek yogurt if desired, and serve immediately with lime wedges.
