Save Experience an incredible fusion of culinary worlds with these Garlic Naan Chicken Enchilada Pizzas. This recipe brings together the soft, aromatic qualities of fluffy garlic naan and the vibrant, tangy kick of traditional enchilada sauce. Topped with juicy shredded chicken, melty cheddar, and spicy jalapeños, it is an irresistibly bold dish that is both satisfying and unique.
Save This main dish serves four and is a fantastic way to upgrade standard pizza night. By using garlic naan as a shortcut base, you achieve a perfect crisp edge and a chewy center that pairs beautifully with savory Mexican-inspired toppings.
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
Using a baking sheet lined with parchment paper ensures the naan crisps up without sticking. To save time, utilize a rotisserie chicken and a spoon to quickly spread the sauce. Make sure to leave a small border around the edges of the naan to create a handle-like crust.
Varianten und Anpassungen
You can easily adapt this recipe to your preferences by substituting cheddar with mozzarella or Monterey Jack. For a vegetarian version, replace the chicken with black beans or roasted vegetables. You can also swap between red and green enchilada sauce to vary the tanginess.
Serviervorschläge
Garnish your pizzas with fresh cilantro and optional red onion for a pop of color and crunch. Serve them hot with a side of lime wedges to squeeze over the top, and a drizzle of sour cream or Greek yogurt to balance the heat of the jalapeños.
Save These Garlic Naan Chicken Enchilada Pizzas offer 480 calories and 27g of protein per serving. This dish contains wheat and milk; always remember to check product labels for eggs or soy depending on your choice of naan and sauce.
Kitchen Guide
- → Can I use store-bought naan bread?
Yes, store-bought garlic naan works perfectly for this dish. Look for fresh or frozen naan in the bread aisle or international foods section of your grocery store.
- → What type of chicken works best?
Rotisserie chicken is incredibly convenient and already seasoned. You can also use leftover grilled chicken, poached chicken breasts, or even cooked chicken thighs shredded into bite-sized pieces.
- → Can I make these vegetarian?
Absolutely. Replace the chicken with black beans, roasted vegetables like bell peppers and zucchini, or even paneer for a protein-rich vegetarian version that still delivers great flavor.
- → What's the best way to reheat leftovers?
Reheat in a 350°F oven for 5-7 minutes to restore the crispy naan texture. Microwaving works but will make the naan softer.
- → Can I freeze the assembled pizzas before baking?
Yes, assemble the pizzas on a baking sheet and freeze until solid, then transfer to freezer bags. Bake from frozen at 425°F for 15-18 minutes until heated through and cheese is melted.
- → What other cheeses work well?
Monterey Jack, mozzarella, or a Mexican cheese blend all melt beautifully. Pepper jack adds extra heat, while cotija brings a salty finish similar to traditional Mexican dishes.