Garlic Naan Chicken Enchilada Pizzas (Printer View)

Crispy garlic naan topped with enchilada sauce, chicken, cheddar and jalapeños

# Components:

→ Main Components

01 - 4 garlic naan breads
02 - 1 cup enchilada sauce, red or green
03 - 2 cups cooked chicken breast, shredded or diced
04 - 2 cups cheddar cheese, shredded
05 - 2 jalapeños, thinly sliced
06 - 2 tablespoons fresh cilantro, chopped

→ Optional Toppings

07 - 1/4 cup red onion, thinly sliced
08 - Sour cream or Greek yogurt for drizzling
09 - Lime wedges for serving

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place garlic naan breads on the prepared baking sheet in a single layer.
03 - Spread approximately 1/4 cup enchilada sauce evenly over each naan, leaving a 1/2-inch border around the edges.
04 - Distribute shredded chicken evenly across the sauce, then top with cheddar cheese in an even layer.
05 - Scatter jalapeño slices across the cheese. Add red onion slices if desired.
06 - Bake for 10 to 12 minutes until cheese is melted and bubbly and naan edges become crispy.
07 - Remove from oven and garnish with fresh cilantro. Drizzle with sour cream or Greek yogurt if desired. Serve immediately with lime wedges.

# Expert Advice:

01 -
  • A unique fusion of Indian and Mexican flavors for an exciting weeknight meal.
  • Extremely fast to prepare, taking only 30 minutes from start to finish.
  • Easy difficulty level makes it perfect for beginners or busy families.
02 -
  • Use rotisserie chicken for ultimate convenience and speed.
  • Adjust the amount of sliced jalapeños to control the spice level according to your preference.
  • Check the naan frequently in the final minutes of baking to ensure the edges are crisp but not burnt.
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