Name: Mexican Chicken Flatbread with Elote Sauce Recipe
Prep time: 10 min
Cook time: PT-491717H14M25S
Total time: PT-491717H14M25S
Cuisine: Mexican
Ingredients: 1 pre-made pizza crust, 11 inches round OR 2 flatbreads (e.g., 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; 1/4 cup fresh cilantro, chopped; 3 tablespoons mayonnaise; Juice of 1 lime; 1/8 teaspoon chili powder

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Introduction

This Mexican Chicken Flatbread with Elote Sauce combines the comforting flavors of shredded chicken, melty cheese, and vibrant enchilada sauce on a crispy flatbread base. Topped with a tangy, creamy elote sauce and fresh cilantro, it’s a simple yet delicious twist perfect for a quick lunch or dinner.

A slice of thin pizza with a golden brown crust is topped with melted white and yellow cheese, scattered yellow corn kernels, and fresh green cilantro leaves spread across the surface. A light drizzle of creamy off-white sauce zigzags over the top, adding texture and contrast. The slice rests on a light wooden board with another slice partially visible, showing similar ingredients. The overall colors are warm with a mix of creamy whites, rich yellows, bright greens, and a light toasted crust. photo taken with an iphone --ar 4:5 --v 7

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)
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

Step 1: Preheat your oven to 425 degrees Fahrenheit. Place the flatbread or pizza crust on a large baking sheet.
Step 2: Spread the enchilada sauce evenly over the flatbread, covering the surface with a spoon.
Step 3: Sprinkle the shredded mozzarella and Colby jack (or your choice of cheese) evenly over the sauce.
Step 4: Add the diced red onion, shredded chicken, and corn kernels evenly on top of the cheese.
Step 5: Bake in the preheated oven for 8 to 10 minutes or until the cheese is fully melted and begins to brown.
Step 6: Remove from the oven and transfer to a cutting board. Allow it to cool for 5 minutes, then sprinkle with chopped cilantro and crumbled queso fresco.
Step 7: In a small bowl, combine mayonnaise, lime juice, and chili powder to make the elote sauce. Stir well.
Step 8: Cut the flatbread into slices and drizzle with the elote sauce. Serve warm and enjoy.

Tips & Variations

Sprinkle some Tajin seasoning on top after baking for an extra tangy and spicy kick.
Use rotisserie chicken for a quick shortcut, or grill your own chicken with Mexican spices to deepen the flavor.
Swap the flatbread with naan or pita for a different base texture and taste.
Add sliced jalapeños before baking if you like a bit of heat.

Storage

Store any leftover flatbread in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a toaster oven or regular oven until the cheese melts again and the crust is crisp. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

A round pizza with a thin, golden-brown crust serves as the base, topped with melted light yellow cheese and scattered bright yellow corn pieces. There are shredded chicken bits evenly spread on the surface, with fresh green cilantro leaves sprinkled all over. White crumbled cheese dots the pizza, and a creamy light orange sauce is drizzled in wavy lines across the top. To the side, a colorful small white plate holds a lime wedge, more white crumbled cheese, and extra fresh cilantro leaves. Near the pizza, a squeeze bottle of the same light orange sauce sits on a wooden board with some scattered cheese and cilantro pieces, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned or frozen corn?

Yes, fresh corn kernels work wonderfully. Just cut them off the cob and use the same amount. Lightly sautéing fresh corn before adding can enhance its sweetness.

Is this recipe gluten-free?

This depends on the flatbread or pizza crust you choose. To make it gluten-free, select a gluten-free crust or flatbread and ensure all your other ingredients, like sauces and cheese, are gluten-free.