Mexican Chicken Flatbread with Elote Sauce Recipe

Introduction

This Mexican Chicken Flatbread with Elote Sauce is a delicious and easy meal that combines vibrant flavors with simple ingredients. Perfect for a quick weeknight dinner or a casual gathering, it features a crispy crust topped with cheese, shredded chicken, and a creamy, tangy sauce inspired by Mexican street corn.

Ingredients

• 1 pre-made pizza crust, 11 inches round OR 2 flatbreads (I use 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 after baking)
• 1/4 cup fresh cilantro, chopped (for topping after baking)
• 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 pizza crust on a large baking sheet.
2. Step 2: Spread the enchilada sauce evenly over the flatbread using a spoon.
3. Step 3: Sprinkle the shredded Mozzarella and Colby jack (or cheddar) cheeses over the sauce, then add the diced red onion, shredded chicken, and corn kernels.
4. Step 4: Bake for 8-10 minutes, until the cheese is melted and starting to brown.
5. Step 5: Remove from the oven and let it cool on a cutting board for about 5 minutes.
6. Step 6: While it cools, mix mayonnaise, lime juice, and chili powder in a small bowl to make the elote sauce.
7. Step 7: Sprinkle chopped cilantro and queso fresco over the flatbread, cut into slices, then drizzle the elote sauce on top. Serve warm.

Tips & Variations

• Use leftover rotisserie chicken or grill your own chicken for extra flavor and convenience.
• Swap flatbread for naan or pita if you prefer a different crust texture.
• Add sliced jalapeños or a dash of hot sauce to spice things up.
• For a vegetarian version, replace chicken with black beans or sautéed mushrooms.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit for 5-7 minutes to keep the crust crisp, or microwave briefly if you prefer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the elote sauce in advance?

Yes, the elote sauce can be prepared a day ahead and stored in the refrigerator. Give it a quick stir before drizzling on your flatbread.

What can I use if I don’t have red enchilada sauce?

You can substitute with salsa roja, enchilada sauce from a different color, or even a mild taco sauce to keep the authentic flavor.

Mexican Chicken Flatbread with Elote Sauce Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

This Mexican Chicken Flatbread with Elote Sauce is a quick and flavorful meal that combines a crispy flatbread base topped with zesty red enchilada sauce, melted cheese, shredded chicken, corn, and red onions. Finished with a fresh sprinkle of cilantro, crumbled queso fresco, and a creamy, tangy homemade elote sauce, it’s a perfect fusion of cheesy, spicy, and tangy flavors that bring street-style Mexican flavors to your table in under 30 minutes.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Lunch
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Flatbread and Toppings

• 1 pre-made pizza crust, 11 inches round OR 2 flatbreads (I use 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

After 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 the Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it’s hot enough for a crispy flatbread base and melty cheese.
2. Prepare the Base: Place the pre-made pizza crust or flatbreads on a large baking sheet, ready for toppings.
3. Spread Enchilada Sauce: Evenly spoon the red enchilada sauce over the flatbread, spreading to cover the surface thoroughly to impart moisture and flavor.
4. Add Toppings: Sprinkle the shredded mozzarella and Colby jack (or Monterey jack or cheddar) cheese over the sauce, then distribute the diced red onion, shredded chicken breast, and corn kernels evenly on top.
5. Bake: Bake the flatbread in the preheated oven for 8-10 minutes, or until the cheese is fully melted and just beginning to brown, ensuring a deliciously bubbly texture.
6. Cool and Garnish: Remove from the oven and transfer to a cutting board. Let it cool for 5 minutes to set, then sprinkle chopped fresh cilantro and crumbled queso fresco for added freshness and creaminess.
7. Make Elote Sauce: While the flatbread cools, prepare the elote sauce by combining mayonnaise, lime juice, and chili powder in a small bowl. Stir well until smooth and blended.
8. Serve: Slice the flatbread into servings, drizzle with the prepared elote sauce, and serve warm for a flavorful Mexican-inspired meal or snack.

Notes

• Use rotisserie chicken for a quick shortcut and added flavor.
• For a spicier version, add some sliced jalapeños before baking.
• Substitute mayonnaise with Greek yogurt for a lighter elote sauce.
• Flatbread size may vary; adjust ingredient quantities accordingly.
• To make this dish vegetarian, omit the chicken and add extra vegetables like bell peppers or black beans.

Keywords: Mexican chicken flatbread, elote sauce, flatbread pizza, quick Mexican recipe, cheesy flatbread, baked flatbread, Mexican street food, easy dinner, chicken pizza