Mexican Chicken Elote Flatbread (Print Version)

Flatbread layered with chicken, cheese, corn, and zesty elote sauce—perfectly baked for a Mexican-inspired bite.

# Ingredients:

→ Base Ingredients

01 - 1 pre-made pizza crust, 11 inches round or 2 flatbreads
02 - 3/4 cup red enchilada sauce
03 - 1 cup shredded mozzarella cheese
04 - 1 cup shredded Colby jack, Monterey jack, or cheddar cheese
05 - 1 cup shredded chicken breast
06 - 1/4 red onion, diced small
07 - 1/2 cup corn kernels

→ Toppings (after baking)

08 - 3 tablespoons queso fresco or cotija cheese
09 - 1/4 cup fresh cilantro, chopped

→ Elote Sauce

10 - 3 tablespoons mayonnaise
11 - Juice of 1 lime
12 - 1/8 teaspoon chili powder

# Steps:

01 - Preheat oven to 425 degrees Fahrenheit.
02 - Place flatbread or prepared pizza crust on a large baking sheet.
03 - Top the flatbread with enchilada sauce and spread evenly with a spoon. Layer with shredded cheese, red onion, shredded chicken, and corn.
04 - Bake in the oven for 8-10 minutes, or until the cheese is fully melted and begins to brown.
05 - Transfer the flatbread to a cutting board and allow to cool for 5 minutes. Sprinkle with cilantro and queso fresco.
06 - In a small bowl, mix mayonnaise, lime juice, and chili powder until well combined.
07 - Cut the flatbread into pieces, drizzle with elote sauce, and serve warm.

# Helpful Notes:

01 - This dish borrows from the flavors of elote, a traditional Mexican corn dish.

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