A flavorful, one-pot dinner the whole family will love, this Cheesy Chicken Enchilada Farro Bake is protein-packed and loaded with fresh veggies.
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. Most recently, I cooked up a batch of farro and stashed it in the fridge to use 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 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!)
We 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.
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, chills, 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.
Natalie John
Yeah, I love farro too. Not just because it’s chewy but because of the proteins it contains. Your baby is sooo cute.
Liz DellaCroce
YES I agree! Thank you!! :) They are 5 and 7 now! haha.
Melody
Do you think this would freeze well?
Liz DellaCroce
Yes absolutely!!
Debby
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
Liz DellaCroce
Oh I’m so glad you said hello Debby!! Thanks so much and let me know what recipes you end up trying!
Rachel D
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
Liz DellaCroce
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?
Rachel D
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!
Liz DellaCroce
Try Bob’s Red Mill sometime – it really is my go to and favorite!
Elizabeth
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!
Liz DellaCroce
Let me know how it turns out!!
Gaby
This is my kind of dinner!
Alice @ Hip Foodie Mom
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!
Liz DellaCroce
I need to remember to do it every week!
Jessica | Saucy Pear
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!
Liz DellaCroce
YES!! The are THE BEST!!
Shashi at RunninSrilankan
I have yet to try farro – what a stunner this is – congrats to your friend and she is lucky to have you!
Liz DellaCroce
You will LOVE farro!!
Amanda
What a precious little one! Loving everything about this wonderful comfort food!
Liz DellaCroce
Thank you friend!
Phi @ The Sweetphi Blog
YUM! I love enchilada anything (just had some this week as a matter of fact lol) but with farro? YES! Looks so yummy, pinned!
Liz DellaCroce
Thanks girl!
Andria
This looks SO GOOD! Will definitely have to try!
Liz DellaCroce
I hope you like it!
Crystal @ Simply Playful Fare
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!
Liz DellaCroce
It’s hearty and comforting! Enjoy!
Christine at Cook the Story
This looks completely drool worthy!
Liz DellaCroce
It was so good Christine! You’d love it!
Michelle @ Healthy Recipe Ecstasy
It’s comfort and health all in one bowl! Love it!
Liz DellaCroce
Exactly!! :)