Garlic Naan Chicken Enchilada Pizzas (Printable Version)

Crispy naan with enchilada sauce, chicken, cheddar and jalapeños ready in 30 minutes

# What You'll Need:

→ Breads & Base

01 - 4 garlic naan breads, store-bought or homemade

→ Protein

02 - 2 cups cooked chicken breast, shredded or diced

→ Sauces

03 - 1 cup red enchilada sauce

→ Cheeses

04 - 1½ cups shredded cheddar cheese

→ Vegetables & Toppings

05 - 1–2 fresh jalapeños, thinly sliced
06 - 1 small red onion, thinly sliced (optional)
07 - ¼ cup fresh cilantro leaves, chopped
08 - Lime wedges, for serving (optional)

→ Oils & Other

09 - 1 tablespoon olive oil, for brushing (optional)

# How To Make It:

01 - Preheat your oven to 425°F and line two baking sheets with parchment paper.
02 - Place the garlic naan breads on the prepared baking sheets. Lightly brush each naan with olive oil for enhanced crispiness if desired.
03 - Spread approximately ¼ cup of enchilada sauce evenly over each naan, leaving a small border around the edges.
04 - Distribute the shredded chicken evenly over the sauced naan breads.
05 - Sprinkle each naan with cheddar cheese, ensuring even coverage across the surface.
06 - Top with sliced jalapeños and red onion if using.
07 - Bake in the preheated oven for 12–15 minutes, or until the cheese is bubbling and golden, and the edges of the naan are crisp.
08 - Remove from the oven and let cool for 2 minutes. Garnish with fresh cilantro and a squeeze of lime juice if desired.
09 - Slice and serve warm.

# Expert Advice:

01 -
  • They cook in 15 minutes flat, which means you can go from hungry to satisfied faster than ordering delivery.
  • The combination of crispy naan edges, melty cheddar, and spicy jalapeños hits every texture and flavor craving at once.
  • Kids actually eat vegetables when they're piled on top of something this fun.
02 -
  • The naan already has flour and everything it needs, so it won't get soggy if you use enchilada sauce generously—the oven's heat dries it out while the cheese seals it all together.
  • Fresh cilantro added at the very end tastes infinitely better than baking it on top, where it turns dark and loses its personality entirely.
03 -
  • Don't skip the lime at the end—that acid is what ties all the flavors together and makes everything taste sharper and more alive.
  • If you brush the naan edges with a tiny bit of garlic oil before baking, those edges become absolutely addictive, and people will eat them first.
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