Mexican Chicken Elote Flatbread

This Mexican Chicken Flatbread takes all the addictive flavors found in elote and brings them to your kitchen for an easy weeknight meal. With juicy chicken, melty cheese, and pops of sweet corn drizzled in a creamy elote sauce, it will quickly become a family favorite. There is something magic about the combination of spicy sauce and cool crema that makes this one craveable pizza.

When I first made this for my kids, everyone went quiet after the first bite and we devoured it straight from the cutting board. Every time I pull this recipe out, it disappears before I can set the table.

Ingredients

• Pre made pizza crust or flatbreads: This makes prep easy and ensures a thin crisp base Select one with a sturdy texture
• Red enchilada sauce: Adds bold tangy spice for the flavor backbone Look for a brand with real chili and minimal fillers
• Mozzarella cheese: Melts beautifully into a creamy stretchier layer Choose whole milk mozzarella for best flavor
• Colby Jack Monterey Jack or Cheddar cheese: Adds creamy richness and encourages browning Freshly shred for best melt
• Shredded chicken breast: Savory and filling Use freshly cooked or rotisserie for quickest prep
• Red onion: Sharp bite and color contrast Dice finely for scattered tangy pops
• Corn kernels: Sweetness and crunch Use thawed frozen corn or fresh cut off the cob for juicy bites
• Queso fresco or cotija cheese: Offers salty tangy finish Crumble it yourself for softness
• Fresh cilantro: Chopped herb lifts the whole dish Look for perky leaves and bright aroma
• Mayonnaise: The base for creamy elote sauce Go for real egg mayo for flavor
• Fresh lime juice: Brightens and balances the creamy sauce
• Chili powder: Adds smokiness and a pop of heat Use mild or hot depending on preference

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred twenty five degrees Fahrenheit Place a rack in the upper third to maximize browning

Prepare the Base:

Lay out the flatbread or prepared pizza crust on a large ungreased baking sheet Make sure it sits flat for even toppings

Spread the Sauce:

Spoon red enchilada sauce over the surface Use the back of the spoon for a thin even layer right to the edges

Add the Toppings:

Scatter mozzarella and Colby Jack evenly across the sauce Sprinkle on the diced red onion Add shredded chicken in small handfuls so it is well dispersed Sprinkle corn kernels all over the top

Bake Until Golden:

Slide the baking sheet into the preheated oven Bake for eight to ten minutes Watch closely Begin checking at eight minutes and remove when cheese is melted and edges are browning

Finish with Fresh Toppings:

Transfer flatbread to a cutting board Let it cool for five minutes Sprinkle crumbled queso fresco and chopped cilantro over the warm surface

Mix the Elote Sauce:

In a small bowl combine mayonnaise fresh lime juice and chili powder Mix until smooth and creamy Taste and adjust lime and chili to preference

Cut and Drizzle:

Slice flatbread into wedges or strips Drizzle generous streaks of elote sauce over the top Serve warm for the full experience

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This is the recipe that finally got my kids to enjoy corn on pizza and now they ask for extra whenever I make it The sprinkle of queso fresco on top is my secret finishing touch for a taco shop vibe right at home

Storage Tips

To store leftovers let the flatbread cool completely before transferring to an airtight container Refrigerate for up to three days Reheat in a toaster oven or under the broiler to restore the crispy crust Avoid microwaving unless you are okay with a softer texture

Ingredient Substitutions

If you do not have red enchilada sauce use mild salsa or even a spicy tomato sauce Any shredded cheese blend works though pepper jack will add a nice kick Canned corn rinsed and drained is a fine substitute for fresh or frozen If you are dairy free use vegan cheese and mayo for the sauce

Serving Suggestions

Serve this flatbread with a green salad tossed in lime vinaigrette or alongside bowls of Pico de Gallo For extra flair add sliced avocado or a few dashes of hot sauce at the table You can even cut these into smaller pieces as a fun party appetizer

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Cultural Context

Elote is a beloved Mexican street food featuring grilled corn slathered with mayo cheese spices and lime This flatbread takes those classic toppings and merges them with American style pizza for a delicious mashup that is perfect for sharing or weeknight dinners Inspired by midsummer cookout flavors but easy enough for any time of year

Recipe FAQs

→ How can I make the flatbread extra crispy?

Bake the flatbread directly on a preheated baking stone or hot baking sheet, and avoid overcrowding with toppings. This ensures a crispier bottom.

→ Can I use leftover cooked chicken?

Yes, leftover rotisserie or grilled chicken works well. Simply shred and sprinkle over your flatbread before baking for quick assembly.

→ What cheese alternatives suit this dish?

Monterey Jack, Colby Jack, or even cheddar can be used. For extra creaminess, try a blend of mozzarella with your favorite melting cheese.

→ Is the elote sauce spicy?

The sauce has a gentle heat from chili powder but stays mild. Increase chili powder for a spicier finish or add minced jalapeño if desired.

→ Can this flatbread be made vegetarian?

Simply omit the chicken and add extra veggies like bell peppers or black beans to keep the flavors vibrant and satisfying.