Crispy garlic naan topped with enchilada sauce, chicken, cheddar and jalapeños. Ready in 30 minutes.
# What You'll 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 Steps:
01 - Preheat oven to 425°F and line two baking sheets with parchment paper.
02 - Place garlic naan breads on prepared baking sheets. Lightly brush each naan with olive oil for enhanced crispiness.
03 - Distribute approximately 0.25 cup enchilada sauce evenly over each naan, leaving a small border around edges.
04 - Distribute shredded chicken evenly across sauced naan breads.
05 - Sprinkle cheddar cheese over each naan with even coverage.
06 - Add sliced jalapeños and red onion across pizza surfaces.
07 - Bake for 12 to 15 minutes until cheese bubbles and turns golden and naan edges become crisp.
08 - Remove from oven and cool for 2 minutes. Garnish with fresh cilantro and lime juice.
09 - Slice pizzas and serve warm.
