Mexican Chicken Flatbread with Elote Sauce Recipe

Introduction

This Mexican Chicken Flatbread with Elote Sauce is a vibrant and flavorful twist on traditional pizza. With a crispy crust topped with savory chicken, cheese, and a creamy, tangy sauce, it’s perfect for a quick weeknight dinner or casual gathering.

Ingredients

• 1 pre-made pizza crust, 11 inches round OR 2 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)
• 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. Place the flatbread or pre-made 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 Colby jack (or your chosen cheese) over the sauce.
4. Step 4: Distribute the shredded chicken, diced red onion, and corn kernels evenly across the top.
5. Step 5: Bake in the preheated oven for 8-10 minutes, until the cheese is fully melted and starts to brown.
6. Step 6: Remove from the oven and transfer to a cutting board. Let it cool for about 5 minutes.
7. Step 7: While the flatbread cools, prepare the elote sauce by combining mayonnaise, lime juice, and chili powder in a small bowl. Stir well.
8. Step 8: Sprinkle chopped cilantro and queso fresco over the flatbread. Cut into slices, drizzle with the elote sauce, and serve warm.

Tips & Variations

• Use rotisserie chicken for an easy shortcut or cook and shred chicken breast yourself for fresher flavor.
• Swap the flatbread for naan or pita bread for different textures.
• Add sliced jalapeños or a dash of hot sauce for extra heat.
• For a vegetarian option, replace chicken with black beans or sautéed mushrooms.

Storage

Store any leftover flatbread 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 crispy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the elote sauce ahead of time?

Yes, the elote sauce can be made a day in advance and stored in the refrigerator. Just give it a good stir before drizzling over the flatbread.

What can I use if I don’t have queso fresco or cotija cheese?

Feta cheese is a good substitute with a similar crumbly texture and tangy flavor. You can also omit it if needed and add extra cilantro or a squeeze of lime for brightness.

Mexican Chicken Flatbread with Elote Sauce Recipe

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★★★★★

4.5 from 687 reviews

This Mexican Chicken Flatbread with Elote Sauce is a flavorful fusion recipe combining crispy flatbread topped with spicy enchilada sauce, melted cheeses, shredded chicken, corn, and red onions. Finished with a drizzle of tangy, creamy elote sauce and sprinkled with fresh cilantro and queso fresco, it makes for an easy yet delicious meal perfect for weeknights or casual gatherings.

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

Ingredients

Scale 1x2x3x

Flatbread Base

• 1 pre-made pizza crust, 11 inches round OR 2 flatbreads (such as Flatout flatbreads)

Toppings

• 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 cup 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 the oven: Preheat your oven to 425 degrees Fahrenheit to ensure it’s hot enough for baking the flatbread and melting the cheese thoroughly.
2. Prepare the flatbread base: Place your pre-made pizza crust or flatbreads on a large baking sheet, ready for toppings.
3. Add enchilada sauce: Spread 3/4 cup of red enchilada sauce evenly over the flatbread, covering the surface but leaving a small border around the edges.
4. Add cheeses and toppings: Sprinkle 1 cup each of shredded Mozzarella and your choice of Colby jack, Monterey jack, or cheddar cheese over the sauced flatbread. Then add 1 cup shredded chicken breast, 1/4 cup diced red onion, and 1/2 cup corn kernels evenly on top.
5. Bake the flatbread: Place the tray in the preheated oven and bake for 8-10 minutes, or until the cheese is fully melted, bubbly, and starting to brown slightly.
6. Rest and garnish: Remove the flatbread from the oven and transfer it to a cutting board. Allow it to cool for about 5 minutes before sprinkling with 3 tablespoons of queso fresco or cotija cheese and 1/4 cup chopped fresh cilantro.
7. Prepare the elote sauce: In a small bowl, combine 3 tablespoons mayonnaise, the juice of 1 lime, and 1/8 teaspoon chili powder. Stir well until the sauce is smooth and uniformly mixed.
8. Serve: Cut the flatbread into slices, drizzle generously with the prepared elote sauce, and serve warm for the best flavor and texture.

Notes

• You can use rotisserie chicken for convenience or freshly cooked shredded chicken breast.
• Flatout flatbreads or a pre-made pizza crust both work well as a base; adjust cooking time if using thinner flatbreads.
• For extra spice, add a sprinkle of cayenne pepper or chopped jalapeños before baking.
• The elote sauce can be adjusted to taste by increasing lime juice or chili powder.
• Leftovers can be refrigerated and reheated in the oven to maintain crispiness.

Keywords: Mexican flatbread, chicken flatbread, elote sauce, easy Mexican recipe, enchilada sauce pizza, shredded chicken flatbread, tortilla pizza, quick dinner