Zesty Chicken Enchilada Flatbread

Discover the perfect blend of convenience and flavor with our Zesty Chicken Enchilada Flatbread recipe. This dish transforms traditional enchiladas into a delightful flatbread format, ideal for busy weeknights or entertaining. Loaded with succulent shredded chicken, zesty enchilada sauce, and vibrant toppings, it’s a meal that pleases the whole family. Follow our easy step-by-step guide and enjoy a satisfying dish that celebrates the spirit of Mexican cuisine.

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Ingredients

2 large flatbreads (choose whole wheat for a healthier option or traditional for classic flavor)

1 cup cooked shredded chicken (use rotisserie chicken for convenience)

1 cup enchilada sauce (select either red or green based on your preference)

1 cup black beans (make sure they are drained and rinsed)

1 cup corn (can be fresh, frozen, or canned)

1 cup shredded cheddar cheese (feel free to use a blend if desired)

½ cup diced red onion (adds a nice crunch and color)

½ cup sliced black olives (for a briny flavor)

1 ripe avocado, sliced (for creaminess)

2 tablespoons fresh cilantro, chopped (for garnish)

1 tablespoon olive oil (to enhance flavor)

1 teaspoon ground cumin (for warmth)

1 teaspoon chili powder (for a hint of spice)

Salt and pepper to taste

Sour cream (for serving, optional but recommended)

Instructions

Preheat Oven: Start by preheating your oven to 400°F (200°C). This will ensure it's ready for the flatbreads.

Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken with black beans, corn, half of the enchilada sauce, cumin, chili powder, salt, and pepper. Mix everything thoroughly until the chicken is well coated in the spices and sauces.

Assemble the Flatbreads: Lay the flatbreads on a baking sheet lined with parchment paper. Spoon the remaining enchilada sauce evenly over each flatbread, ensuring that they are well-covered for maximum flavor.

Add the Chicken Mixture: Generously spoon the chicken mixture over each flatbread, leaving about a half-inch border around the edges, so they are easy to handle and eat.

Top with Cheese and Veggies: Evenly sprinkle the shredded cheddar cheese over the chicken mixture. Distribute the diced red onion and sliced black olives uniformly across the flatbreads for a burst of color and flavor.

Bake: Drizzle a little olive oil lightly over the top of the flatbreads. Place the baking sheet in the oven and bake for approximately 15-20 minutes, or until the cheese is bubbly and has turned a light golden color.

Garnish and Serve: Once baked, carefully remove the flatbreads from the oven. Allow them to cool for a few minutes. Top each flatbread with fresh avocado slices and a sprinkle of chopped cilantro for a fresh touch.

Enjoy: Slice the flatbreads into wedges and serve warm. Pair with a dollop of sour cream on the side for a creamy contrast.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings