Garlic Naan Chicken Enchilada Pizzas (Printable)

Crispy naan base with enchilada sauce, chicken, cheese and jalapeños

# What You Need:

→ Breads & Base

01 - 4 garlic naan breads

→ Protein

02 - 2 cups cooked chicken breast, shredded or diced

→ Sauces

03 - 1 cup red enchilada sauce

→ Cheeses

04 - 1.5 cups shredded cheddar cheese

→ Vegetables & Toppings

05 - 1 to 2 fresh jalapeños, thinly sliced
06 - 1 small red onion, thinly sliced
07 - 0.25 cup fresh cilantro leaves, chopped
08 - Lime wedges for serving

→ Oils & Other

09 - 1 tablespoon olive oil for brushing

# How To Make It:

01 - Preheat oven to 425°F and line two baking sheets with parchment paper.
02 - Place garlic naan breads on prepared baking sheets and lightly brush each with olive oil for enhanced crispiness.
03 - Spread approximately 0.25 cup of enchilada sauce evenly over each naan, leaving a small border around the edges.
04 - Distribute shredded chicken evenly over the sauced naan breads.
05 - Sprinkle each naan with cheddar cheese, ensuring even coverage.
06 - Top with sliced jalapeños and red onion.
07 - Bake for 12 to 15 minutes until cheese is bubbling and golden, and naan edges are crisp.
08 - Remove from oven and cool for 2 minutes. Garnish with fresh cilantro and lime juice.
09 - Slice and serve warm.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can make dinner without feeling like you've spent your whole evening in the kitchen.
  • The soft, garlicky naan stays crispy on the edges while the cheese melts into pockets of flavor that feel fancy but taste casual.
  • It's the kind of dish that makes people stop mid-bite and ask what you did differently.
02 -
  • Don't overbake—the difference between perfectly golden cheese and slightly burnt edges is maybe 2 minutes, so keep an eye on it the first time you make this.
  • Cold cooked chicken works fine here because it warms through quickly in the oven, which means you can prep this dish with leftovers from dinner the night before.
03 -
  • Toast your naan just slightly face-up on a dry skillet before assembling—it adds another layer of crispiness and slightly amplifies the garlic flavor.
  • If your enchilada sauce is watery, let it simmer in a pan for a few minutes before spreading it on the naan so excess moisture doesn't make everything soggy.
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