A flavorful, one-pot dinner the whole family will love, this Cheesy Chicken Enchilada Farro Bake is protein-packed and loaded with fresh veggies.
In this Post: Everything you need for Chicken Enchilada Farro Bake
One 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. I like to prepare commonly used ingredients, like farro, and stash them in the fridge to easily grab what I need throughout the week.
Farro 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.
This Cheesy Chicken Enchilada Farro Bake is a quick and easy one-pot meal based on the Mexican classic, that is perfect to make for a new mom or grieving family. It’s perfect for freezing or reheating throughout the week when they don’t feel like cooking (or in the middle of the night during a 3am feeding!).
How to make Chicken Enchilada Farro Bake
The simplest way to begin making this dish is to rip apart a store-bought rotisserie chicken. The next best way is to cook chicken breast and shred it in your stand mixer. You can also shred with a fork, but the stand mixer is faster and more fun.
I wash and prepare my veggies and farro ahead of time, but you can do this step all at once. My favorites are corn, peppers, and zucchini, but you can feel free to add any veggies you have on hand.
Add in the rest of the ingredients and spices and mix them all together in a large bowl. To save even more dishes and time, I sometimes will mix right in the pan.
Spread the mixture evenly in the baking dish, and cover with shredded cheese before baking. If you decide to increase the amount of cheese on top, I certainly won’t be one to judge.
After baking, toss some green onions and cilantro on top before serving. This dish keeps well in the fridge and freezer so make a few extra servings for leftovers.
Frequently Asked Questions
Are enchiladas spicy?
They can be. You can omit or reduce the amount of green chiles and get mild enchilada sauce to control the level of spiciness.
Can I substitute the chicken?
Absolutely. Shredded pork or ground beef would also work well in this dish.
What if I don’t have farro?
I happen to love farro for its flavor and extra protein, but you can easily substitute brown rice or your favorite pasta. This mixture would also be delicious in tortillas like a more traditional enchilada.
What can I serve with chicken enchilada farro bake?
This dish really can be served alone because it has all the food groups accounted for – that’s the beauty of a casserole. But if you wanted something extra, feel free to add some Mexican Slaw with Honey Lime Vinaigrette and a yummy Mango Margarita.
Is farro gluten free?
No. Farro is a type of wheat so it does contain gluten. However, you can easily make this recipe gluten free by substituting the farro for brown rice or quinoa.
How do I freeze the enchilada bake/How long will it last in the freezer?
Since this recipe has pre-cooked meat, you don’t have to cook. Freeze without the toppings. Freeze uncooked and save the baking for later. Thaw it overnight in the refrigerator. Add toppings and bake. Use within 3 months.
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.
Chicken Enchilada Farro Bake
Ingredients
- ¾ 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)
- ½ 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)
Instructions
- Pre-heat oven to 375 degrees and have a 9 x 13 baking dish ready to use.
- In a large bowl, mix together cooked farro, chicken, black beans, zucchini, red pepper, corn, chiles, enchilada sauce and smoked paprika.
- Pour mixture into the baking dish and spread into an even layer. Sprinkle evenly with shredded cheese.
- 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.
Yeah, I love farro too. Not just because it’s chewy but because of the proteins it contains. Your baby is sooo cute.
YES I agree! Thank you!! :) They are 5 and 7 now! haha.
Do you think this would freeze well?
Yes absolutely!!
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
Oh I’m so glad you said hello Debby!! Thanks so much and let me know what recipes you end up trying!
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
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?
I bought it bulk from a local organic store. I used 3 cups of water to 1 cup farro and cooked it for over 45 minutes. it wasnt watery -just not fluffy like other rices I have used. I liked the texture though! Next time Ill try 4 cups of water!
Try Bob’s Red Mill sometime – it really is my go to and favorite!
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!
Let me know how it turns out!!
This is my kind of dinner!
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!
I need to remember to do it every week!
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!
YES!! The are THE BEST!!
I have yet to try farro – what a stunner this is – congrats to your friend and she is lucky to have you!
You will LOVE farro!!
What a precious little one! Loving everything about this wonderful comfort food!
Thank you friend!
YUM! I love enchilada anything (just had some this week as a matter of fact lol) but with farro? YES! Looks so yummy, pinned!
Thanks girl!
This looks SO GOOD! Will definitely have to try!
I hope you like it!
This looks delicious! I love this type of chicken enchilada bake. I’ve never heard of farro before, but it sounds right up my ally!
It’s hearty and comforting! Enjoy!
This looks completely drool worthy!
It was so good Christine! You’d love it!
It’s comfort and health all in one bowl! Love it!
Exactly!! :)