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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.

One Pot Mexican Chicken Farro Bake - The Lemon Bowl

Chicken Enchilada Farro Bake

Course: Entree
Cuisine: Mexican
Keyword: one pot
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 329kcal
Author: Liz DellaCroce
A flavorful, one-pot dinner the whole family will love, this Cheesy Chicken Enchilada Farro Bake is protein-packed and loaded with fresh veggies.
Print Recipe

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

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.

Notes

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

Nutrition Information:

Calories: 329kcal | Carbohydrates: 28.2g | Protein: 23g | Fat: 13.7g | Saturated Fat: 4.5g | Polyunsaturated Fat: 9.2g | Trans Fat: 0g | Cholesterol: 52mg | Sodium: 628mg | Fiber: 6g | Sugar: 1.6g
DID YOU MAKE THIS RECIPE?If you tried this recipe I would love to to see it and have you share! Tag me @thelemonbowl using the hashtag #thelemonbowl!
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Comments

  3. Debby

    September 19, 2014 at 12:58 pm

    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

  4. Rachel D

    September 16, 2014 at 6:17 pm


    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

    • Liz DellaCroce

      September 17, 2014 at 10:06 am

      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

      • Rachel D

        September 17, 2014 at 12:18 pm

        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!

  5. Elizabeth

    September 13, 2014 at 11:19 am

    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

  7. Alice @ Hip Foodie Mom

    September 13, 2014 at 8:03 am

    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

  8. Jessica | Saucy Pear

    September 12, 2014 at 3:12 pm

    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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