Description
These Garlic Naan Chicken Enchilada Pizzas are a quick and flavorful fusion dish combining Indian-style garlic naan with classic Mexican enchilada flavors. Perfect for a weeknight meal, these pizzas feature garlic naan topped with enchilada sauce, shredded chicken, melted cheddar cheese, jalapeños, and red onions, baked until bubbly and crispy. Finished with fresh cilantro, a drizzle of sour cream or Greek yogurt, and lime wedges, they make a delicious and easy dinner everyone will love.
Ingredients
Scale
Base
- 4 garlic naan breads
Sauce
- 1 cup enchilada sauce (red or green)
Toppings
- 2 cups cooked chicken breast, shredded or diced
- 2 cups cheddar cheese, shredded
- 2 jalapeños, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
Garnish
- Sour cream or Greek yogurt, for drizzling
- Lime wedges, for serving
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Arrange Naan Breads: Place the 4 garlic naan breads evenly spaced on the prepared baking sheet in a single layer to ensure they cook evenly.
- Apply Enchilada Sauce: Spread about 1/4 cup of enchilada sauce evenly over each naan bread, leaving a small border around the edges so the sauce doesn’t spill over during baking.
- Add Chicken and Cheese: Distribute the shredded or diced cooked chicken equally over the sauce on each naan. Then sprinkle 1/2 cup of shredded cheddar cheese on top of the chicken layer to create a melty cheesy topping.
- Add Jalapeño and Onion: Scatter thinly sliced jalapeño peppers and red onion slices evenly over the cheese for a bit of heat and crunch.
- Bake Pizzas: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes until the cheese is fully melted, bubbly, and starting to brown slightly, and the edges of the naan are crisp.
- Finish and Serve: Remove the pizzas from the oven and immediately garnish them with chopped fresh cilantro. Drizzle sour cream or Greek yogurt over the top if desired, and serve each pizza hot with lime wedges on the side for squeezing to add a fresh citrus zing.
Notes
- You can use either red or green enchilada sauce according to your preference, or a mix for added complexity.
- For a spicier pizza, add extra jalapeño slices or use a hotter chili.
- Leftover cooked chicken works perfectly for this recipe, making it a great way to repurpose dinner leftovers.
- Garlic naan provides a flavorful base but you can substitute with plain naan or pita bread in a pinch.
- To make this dish vegetarian, substitute the chicken with cooked beans or sautéed vegetables.
- Ensure the naan breads are spaced apart on the baking sheet to allow even baking and avoid sogginess.
