Mexican Chicken Flatbread with Elote Sauce Recipe

Introduction

This Mexican Chicken Flatbread with Elote Sauce is a flavorful twist on traditional pizza, combining smoky enchilada sauce, tender chicken, and a creamy, tangy elote-inspired drizzle. Perfect for a quick weeknight dinner or a casual gathering with friends and family.

Ingredients

• 1 pre-made pizza crust, 11 inches round OR 2 flatbreads (such as Flatout flatbreads)
• 3/4 cup red enchilada sauce
• 1 cup shredded Mozzarella cheese
• 1 cup shredded Colby jack, Monterey jack, or cheddar cheese
• 1 cup shredded chicken breast
• 1/4 red onion, diced small
• 1/2 cup corn kernels
• 3 tablespoons queso fresco or cotija cheese (for topping)
• 1/4 cup fresh cilantro, chopped (for topping)

For the Elote Sauce

• 3 tablespoons mayonnaise
• juice of 1 lime
• 1/8 teaspoon chili powder

Instructions

1. Step 1: Preheat your oven to 425 degrees Fahrenheit and place the flatbread or prepared pizza crust on a large baking sheet.
2. Step 2: Spread the red enchilada sauce evenly over the flatbread using the back of a spoon.
3. Step 3: Sprinkle the shredded Mozzarella and your choice of Colby jack, Monterey jack, or cheddar cheese evenly over the sauce.
4. Step 4: Add the diced red onion, shredded chicken breast, and corn kernels on top of the cheese.
5. Step 5: Bake in the preheated oven for 8-10 minutes, until the cheese is melted and lightly browned.
6. Step 6: Remove from oven and transfer to a cutting board. Let it cool for about 5 minutes.
7. Step 7: While cooling, prepare the elote sauce by mixing mayonnaise, lime juice, and chili powder in a small bowl until well combined.
8. Step 8: Sprinkle queso fresco and fresh cilantro over the flatbread. Cut into slices, then drizzle the elote sauce before serving warm.

Tips & Variations

• Use rotisserie chicken for a quick and easy shredded chicken option.
• Swap corn kernels for grilled corn for a smoky flavor.
• Add sliced jalapeños for extra heat.
• Try different cheeses like pepper jack for a bit of spice.
• For a crispier crust, bake the flatbread for a few minutes before adding toppings.

Storage

Store any leftover flatbread in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes or until warmed through to keep the crust crispy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade flatbread instead of store-bought?

Absolutely! Homemade flatbread works wonderfully and allows you to customize thickness and flavor to your liking.

Is it possible to make this recipe vegetarian?

Yes, simply omit the chicken and feel free to add extra vegetables like bell peppers, zucchini, or mushrooms for added flavor and texture.

Mexican Chicken Flatbread with Elote Sauce Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

A flavorful Mexican Chicken Flatbread featuring a crispy flatbread base topped with enchilada sauce, shredded chicken, cheeses, red onion, and corn, baked to perfection and finished with a zesty homemade elote sauce, fresh cilantro, and crumbled queso fresco for an authentic street-food inspired taste.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

Flatbread and Toppings

• 1 pre-made pizza crust, 11 inches round OR 2 flatbreads (such as Flatout flatbreads)
• 3/4 cup red enchilada sauce
• 1 cup shredded Mozzarella cheese
• 1 cup shredded Colby jack, Monterey jack or cheddar cheese
• 1 cup shredded chicken breast
• 1/4 red onion, diced small
• 1/2 cup corn kernels

Post-Baking Toppings

• 3 tablespoons queso fresco or cotija cheese
• 1/4 cup fresh cilantro, chopped

Elote Sauce

• 3 tablespoons mayonnaise
• Juice of 1 lime
• 1/8 teaspoon chili powder

Instructions

1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure a hot, even baking environment for the flatbread.
2. Prepare the Flatbread Base: Place your 11-inch pre-made pizza crust or two flatbreads on a large baking sheet, ready for toppings.
3. Spread Enchilada Sauce: Spoon 3/4 cup of red enchilada sauce evenly over the flatbread, spreading it with the back of the spoon to cover the surface completely.
4. Add Cheese and Toppings: Sprinkle 1 cup shredded mozzarella and 1 cup shredded Colby jack, Monterey jack, or cheddar cheese over the sauce. Add diced red onion, 1 cup shredded chicken breast, and 1/2 cup corn kernels evenly over the cheese.
5. Bake the Flatbread: Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the cheese melts fully and starts to turn golden brown around the edges.
6. Cool and Garnish: Remove from the oven and transfer the flatbread to a cutting board. Allow it to cool for 5 minutes to set the toppings for easier cutting.
7. Make Elote Sauce: In a small bowl, whisk together 3 tablespoons mayonnaise, juice of 1 lime, and 1/8 teaspoon chili powder until smooth and well combined.
8. Finish the Flatbread: Sprinkle chopped cilantro and crumbled queso fresco over the top of the flatbread. Cut into slices and drizzle with the prepared elote sauce just before serving. Serve warm.

Notes

• You can substitute shredded rotisserie chicken with freshly cooked shredded chicken for a homemade touch.
• If you prefer a spicier elote sauce, add more chili powder or a pinch of cayenne pepper.
• Flatout flatbreads or other thin flatbreads work best for crispiness and ease of baking.
• For a gluten-free option, use a gluten-free pizza crust or flatbread.
• Adjust the amount of cheese to your preference for a gooier or lighter finish.
• This recipe is perfect for a quick and flavorful weeknight meal or party appetizer.

Keywords: Mexican flatbread, chicken flatbread, elote sauce, enchilada sauce, quick dinner, Mexican street food, baked flatbread