Mexican Chicken Flatbread with Elote Sauce Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure a hot, even baking environment for the flatbread.
- Prepare the Flatbread Base: Place your 11-inch pre-made pizza crust or two flatbreads on a large baking sheet, ready for toppings.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
