Garlic Naan Chicken Enchilada Pizzas (Print Version)

Crispy naan bases loaded with enchilada sauce, chicken, cheese and jalapeños for a quick Indian-Mexican fusion dinner.

# Ingredient List:

→ 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

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place garlic naan breads evenly spaced 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 naan with shredded chicken, then distribute cheddar cheese evenly across all pizzas.
05 - Scatter jalapeño slices and red onion slices over the cheese layer.
06 - Bake for 10 to 12 minutes until cheese is melted and bubbly and naan edges are crisp.
07 - Remove from oven and garnish with fresh cilantro. Drizzle with sour cream or Greek yogurt if desired.
08 - Serve hot with lime wedges on the side.

# Expert Advice:

01 -
  • Combining Indian-Mexican flavors creates a unique and bold dinner experience.
  • Takes only 30 minutes from preparation to serving.
  • Easy to customize with different sauces or vegetarian options.
02 -
  • Always line the baking sheet with parchment paper to prevent sticking and make cleanup easier.
  • Leave a small border of sauce-free naan around the edges to ensure the crust becomes crisp.
  • Check labels on naan and sauce for allergen information regarding wheat, milk, egg, or soy.
Go Back