Chicken Enchilada Farro Bake
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
8
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Calories
329 kcal
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Course
Main Course
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Cuisine
Mexican
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.
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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)
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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.
Notes
- Freezes well and can be made up to 5 days in advance before baking in the oven to serve.
Nutrition Information
Show Details
Calories
329kcal
(16%)
Carbohydrates
28.2g
(9%)
Protein
23g
(46%)
Fat
13.7g
(21%)
Saturated Fat
4.5g
(23%)
Polyunsaturated Fat
9.2g
Trans Fat
0g
Cholesterol
52mg
(17%)
Sodium
628mg
(26%)
Fiber
6g
(24%)
Sugar
1.6g
(3%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 28.2g | 9% |
| Protein | 23g | 46% |
| Fat | 13.7g | 21% |
| Saturated Fat | 4.5g | 23% |
| Polyunsaturated Fat | 9.2g | 54% |
| Trans Fat | 0g | 0% |
| Cholesterol | 52mg | 17% |
| Sodium | 628mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 1.6g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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