Mexican Chicken Flatbread with Elote Sauce Recipe

Introduction

This Mexican Chicken Flatbread with Elote Sauce is a quick and flavorful twist on traditional pizza. Topped with shredded chicken, corn, and a zesty homemade elote sauce, it’s perfect for a casual weeknight meal or entertaining guests.

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 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 and place the flatbread or 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: Top with diced red onion, shredded chicken, and corn kernels.
5. Step 5: Bake for 8-10 minutes, until the cheese is melted and slightly browned.
6. Step 6: Remove from the oven and let cool for 5 minutes. Then sprinkle with chopped cilantro and queso fresco.
7. Step 7: In a small bowl, whisk together mayonnaise, lime juice, and chili powder to make the elote sauce.
8. Step 8: Cut the flatbread into slices and drizzle with the elote sauce. Serve warm.

Tips & Variations

• Use rotisserie chicken for a quick shortcut and added flavor.
• Swap the corn kernels for grilled corn for a smoky touch.
• For extra heat, add sliced jalapeños before baking.
• Try adding a squeeze of fresh lime over the finished flatbread for brightness.

Storage

Store leftover flatbread in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven at 350°F until warmed through and the cheese softens again. Avoid microwaving to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the elote sauce ahead of time?

Yes, you can prepare the elote sauce up to a day in advance and keep it refrigerated. Stir before serving.

What can I use if I don’t have pre-made pizza crust or flatbreads?

You can use homemade pizza dough, tortillas, or naan bread as a base for this recipe depending on your preference and what you have on hand.

Mexican Chicken Flatbread with Elote Sauce Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

This Mexican Chicken Flatbread with Elote Sauce is a quick and delicious meal featuring a pre-made crust topped with enchilada sauce, shredded chicken, cheese, corn, and red onion, finished with a zesty homemade elote sauce and fresh toppings for a burst of authentic Mexican flavors.

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

Ingredients

Scale 1x2x3x

Base

• 1 pre-made pizza crust, 11 inches round OR 2 flatbreads (Flatout flatbreads recommended)
• 3/4 cup red enchilada sauce

Toppings

• 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

Finishing 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 it’s hot and ready for baking the flatbread to perfection.
2. Prepare Flatbread: Place your pre-made pizza crust or flatbreads on a large baking sheet, providing a sturdy base for toppings and easy transfer to the oven.
3. Spread Enchilada Sauce: Spoon the red enchilada sauce over the flatbread and spread it evenly to cover the surface, creating a flavorful base layer.
4. Add Toppings: Evenly distribute the shredded Mozzarella, Colby jack (or Monterey jack or cheddar) cheeses, diced red onion, shredded chicken breast, and corn kernels over the sauced flatbread.
5. Bake: Place the baking sheet in the preheated oven and bake the flatbread for 8 to 10 minutes, or until the cheese is fully melted and begins to brown lightly.
6. Cool and Garnish: Remove the flatbread from the oven and transfer it to a cutting board. Let it cool for about 5 minutes before sprinkling with fresh chopped cilantro and crumbled queso fresco or cotija cheese.
7. Make Elote Sauce: In a small bowl, combine mayonnaise, fresh lime juice, and chili powder. Stir well until the sauce is smooth and well mixed.
8. Serve: Cut the flatbread into portions, drizzle the prepared elote sauce over the top, and serve warm for a delicious meal.

Notes

• You can substitute shredded rotisserie chicken with cooked chicken breast or leftover grilled chicken.
• For extra spice, add a pinch of cayenne pepper to the elote sauce or sprinkle additional chili powder over the flatbread before baking.
• Flatout flatbreads make for a thin and crisp base but feel free to use your favorite store-bought pizza crust for a thicker option.
• Leftover flatbread can be wrapped tightly and refrigerated for up to 2 days; reheat in the oven for best results.
• Queso fresco or cotija cheeses add authentic Mexican flavor; if unavailable, feta cheese can be a suitable alternative.

Keywords: Mexican flatbread, chicken flatbread, elote sauce, Mexican pizza, easy dinner, baked flatbread, enchilada sauce recipe