Mexican Chicken Flatbread with Elote Sauce Recipe
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.
- 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
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
- 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.
- Prepare the flatbread base: Place your pre-made pizza crust or flatbreads on a large baking sheet, ready for toppings.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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