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Chicken Enchilada Farro Bake

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A flavorful, one-pot dinner the whole family will love, this Cheesy Chicken Enchilada Farro Bake is protein-packed and loaded with fresh veggies.
Cheesy Chicken Enchilada Farro Bake - The Lemon BowlOne of my best time-saving strategies for weeknight dinners is to do a little prep work on Sunday when I have the time and my husband is around to help with the kids. Most recently, I cooked up a batch of farro and stashed it in the fridge to use throughout the week.

Greek Style Farro Salad - The Lemon BowlFarro is one of my favorite whole grains because it is chewy, nutty and packed with protein, fiber and other nutrients. A few of my favorite farro recipes include Farro Greek Salad with Feta and Dill and Spinach Power Salad with Chicken and Farro but we also love eating it plain. It’s a great alternative to brown rice or pasta and is extremely versatile.

Baby MadelynThis Cheesy Chicken Enchilada Farro Bake is a quick and easy one-pot meal that I recently made for my childhood best friend. She just had her first baby, a precious little girl, and I couldn’t be more happy to feed the new little family. It’s perfect for freezing or reheating throughout the week (or in the middle of the night during a 3am feeding!)

One Pot Mexican Chicken Farro Bake - The Lemon BowlWe are still enjoying late-summer produce here so I threw in corn, peppers and zucchini but feel free to mix and match with any veggies you have on hand. Make it your own and don’t forget to share with family and friends who may be in need of a warm and hearty meal.

Your fork is waiting.

3.34 from 3 votes
One Pot Mexican Chicken Farro Bake - The Lemon Bowl
Print
Chicken Enchilada Farro Bake
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
A flavorful, one-pot dinner the whole family will love, this Cheesy Chicken Enchilada Farro Bake is protein-packed and loaded with fresh veggies.
Course: Entree
Cuisine: Mexican
Servings: 8
Calories: 329 kcal
Author: Liz DellaCroce
Ingredients
  • 3/4 cup farro cooked according to package instructions
  • 4 cups cooked chicken shredded - rotisserie works great!
  • 14 ounce can black beans drained and rinsed
  • 1 medium zucchini diced
  • 1 red pepper seeded and diced
  • 1/2 cup corn fresh or frozen
  • 4 ounce can diced green chiles
  • 2 cups red enchilada sauce store bought or homemade
  • 1 tablespoon smoked paprika
  • 2 cups shredded sharp cheddar cheese or monterey jack
  • scallions garnish
US Measurements - Convert to Metric
Instructions
  1. Pre-heat oven to 375 degrees and have a 9 x 13 baking dish ready to use.
  2. In a large bowl, mix together cooked farro, chicken, black beans, zucchini, red pepper, corn, chills, enchilada sauce and smoked paprika.
  3. Pour mixture into the baking dish and spread into an even layer. Sprinkle evenly with shredded cheese.
  4. Cover with foil and bake for 25 minutes. Remove foil and broil on high for 3-5 minutes until golden brown and bubbly. Let sit for 5-10 minutes to settle before serving.
Recipe Notes

Freezes well and can be made up to 5 days in advance before baking in the oven to serve.

Nutrition Facts
Chicken Enchilada Farro Bake
Amount Per Serving
Calories 329 Calories from Fat 123
% Daily Value*
Total Fat 13.7g 21%
Saturated Fat 4.5g 23%
Polyunsaturated Fat 9.2g
Cholesterol 52mg 17%
Sodium 628mg 26%
Total Carbohydrates 28.2g 9%
Dietary Fiber 6g 24%
Sugars 1.6g
Protein 23g 46%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  2. I just found you today through Kalyn’s Kitchen on FB. I love your recipes. This is going into the list of things to try – I love faro and I love TexMex but had not figure out how to blend them! also….those Lebanese recipes – can’t wait to get into them

    Reply

  3. Liz- I made this Sunday and have been eating it for lunches all week. I really liked it. I used trader Joes enchilada sauce and it turned out great. How do you cook your farro though? Mine was a little watery. _Rachel

    Reply

    • I follow the instructions on the bag – I think it’s 4 cups of water to 1 cup of farro? If there’s any excess water I just drain it like pasta but usually it’s fully absorbed. It should never be watery though. Did you use Bob’s Red Mill?

      Reply

  4. Since my husband has celiac disease, I’m planning to make this with brown rice instead of farro — it looks absolutely delicious and I thank you for posting the recipe!

    Reply

  6. I love farro as well and do that often with pasta or rice, make a big batch and use it for a few days for dinner. Love casseroles like this for using up lots of veggies, re-heating and using throughout the week. . hope you friend loved it. . looks delicious!

    Reply

  7. Aren’t Sundays the BEST for getting food ready?! It’s like all moms know that the “husband has the kids” time is quickly fading and we try to make sure the rest of the week isn’t crazy.

    This seems like a really good (and tasty!) option for reducing weekday dinner craziness – thanks!

    Reply

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