Garlic Naan Chicken Enchilada Pizzas

Experience an irresistibly bold fusion of Indian and Mexican flavors with Garlic Naan Chicken Enchilada Pizzas. These pizzas feature fluffy garlic naan topped with tangy enchilada sauce, juicy chicken, melty cheddar, and spicy jalapeños for a quick and satisfying meal.

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This easy main dish serves 4 and is perfect for busy weeknights. The combination of savory garlic naan and spicy Mexican toppings makes it a standout meal that is both simple to prepare and packed with flavor.

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 rotisserie chicken. This allows you to assemble the pizzas quickly without extra cooking time for the protein.

Varianten und Anpassungen

You can substitute mozzarella or Monterey Jack for the cheddar if preferred. For a vegetarian version, swap the chicken for black beans or roasted vegetables. Adjust the quantity of jalapeños to reach your desired spice level.

Serviervorschläge

Serve these pizzas hot, garnished with fresh cilantro and a drizzle of sour cream or Greek yogurt. Provide lime wedges on the side for a bright, citrus finish.

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These Garlic Naan Chicken Enchilada Pizzas are a delicious way to bring bold, fusion flavors into your kitchen with minimal effort. Enjoy this crispy and melty dinner tonight!

Recipe FAQs

→ Can I use store-bought naan bread?

Yes, store-bought garlic naan works perfectly for this dish. Look for fresh naan in the bakery section or frozen naan that can be thawed before using.

→ What type of enchilada sauce works best?

Both red and green enchilada sauces work beautifully. Red sauce provides a classic savory depth, while green tomatillo sauce adds a tangy, brighter flavor profile.

→ Can I make these vegetarian?

Absolutely. Swap the shredded chicken for black beans, roasted sweet potatoes, or a mix of bell peppers and onions for a delicious vegetarian version.

→ How do I store leftovers?

Store leftover 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 restore crispiness.

→ Can I freeze these naan pizzas?

Yes, assemble the unbaked pizzas and freeze individually wrapped in plastic wrap. Bake from frozen at 425°F for 12-15 minutes, until heated through and cheese is melted.

→ What other toppings can I add?

Sliced black olives, diced tomatoes, corn kernels, or avocado work wonderfully. A dollop of guacamole after baking adds creamy richness.