Pin it These Garlic Naan Chicken Enchilada Pizzas are a vibrant fusion dish that brings together the best of two worlds. By combining the fluffy texture of garlic naan with zesty enchilada sauce, tender chicken, and melted cheddar, this recipe creates a unique meal that is perfect for a quick weeknight dinner or a fun party appetizer.
Pin it The spicy jalapeños and fresh cilantro add a bright, zesty kick that cuts through the rich cheddar cheese and savory chicken, making every bite satisfying and flavorful.
Ingredients
- 4 garlic naan breads (store-bought or homemade)
- 2 cups cooked chicken breast, shredded or diced
- 1 cup red enchilada sauce
- 1 ½ cups shredded cheddar cheese
- 1–2 fresh jalapeños, thinly sliced
- 1 small red onion, thinly sliced (optional)
- ¼ cup fresh cilantro leaves, chopped
- Lime wedges, for serving (optional)
- 1 tablespoon olive oil (for brushing, optional)
Instructions
- Step 1
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Step 2
- Place the garlic naan breads on the prepared baking sheets. Lightly brush each naan with olive oil for extra crispiness (optional).
- Step 3
- Spread about ¼ cup of enchilada sauce evenly over each naan, leaving a small border around the edges.
- Step 4
- Distribute the shredded chicken evenly over the sauced naan breads.
- Step 5
- Sprinkle each naan with cheddar cheese, ensuring even coverage.
- Step 6
- Top with sliced jalapeños and red onion (if using).
- Step 7
- 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.
- Step 8
- Remove from the oven and let cool for 2 minutes. Garnish with fresh cilantro and a squeeze of lime juice if desired.
- Step 9
- Slice and serve warm.
Zusatztipps für die Zubereitung
For extra flavor, mix a teaspoon of smoked paprika or chili powder into the enchilada sauce before spreading it onto the naan.
Varianten und Anpassungen
You can substitute the naan with pita or flatbread if desired. For a vegetarian version, use cooked black beans or sautéed mushrooms instead of chicken.
Serviervorschläge
Pair these pizzas with a crisp Mexican lager or a citrusy wheat beer to complement the spicy and savory notes of the dish.
Pin it These Garlic Naan Chicken Enchilada Pizzas are a crowd-pleasing dinner solution that brings an exciting twist to pizza night. They are fast, easy, and packed with bold fusion flavor.
Recipe FAQs
- → Can I use leftover chicken for these naan pizzas?
Absolutely. Leftover rotisserie chicken, grilled chicken, or even cooked chicken thighs work perfectly. Simply shred or dice the meat before topping the naan. This makes the dish even quicker to prepare on busy nights.
- → What can I substitute for garlic naan?
Pita bread, flatbread, or store-bought pizza crusts make excellent alternatives. Each will provide a slightly different texture but still hold the toppings well. Just adjust baking time as thinner crusts may cook faster.
- → How do I make this vegetarian?
Replace the chicken with black beans, sautéed mushrooms, or even roasted sweet potato cubes. The hearty textures and flavors pair beautifully with the enchilada sauce and cheese. You could also combine multiple vegetables for added variety.
- → Can I prepare these ahead of time?
You can assemble the pizzas up to a day in advance and store them covered in the refrigerator. When ready to serve, bake as directed. You may need to add a few extra minutes if baking cold from the refrigerator.
- → How spicy are these with the jalapeños?
The spice level depends on the jalapeños and whether you include the seeds. For mild heat, remove seeds and membranes before slicing. For more kick, leave some seeds in or add extra slices. You can always serve hot sauce on the side for those who want more heat.
- → What other toppings work well on these fusion pizzas?
Sliced black olives, corn kernels, diced bell peppers, or avocado after baking all complement the Indian-Mexican flavor profile. A dollop of sour cream or Greek yogurt after baking adds a cool, creamy element that balances the spices.