Gluten-Free Chicken Enchilada Lasagna

Gluten-Free Chicken Enchilada Lasagna has been on my mind for the better part of six months. Gluten-free, not initially, but as I have discovered my gluten sensitivity, I have made a switch.

Chicken Enchilada Lasagna

Either way, I was creating this recipe.

Continue reading “Gluten-Free Chicken Enchilada Lasagna”

Crunchy Chicken Enchilada Meatballs

Crunchy Chicken Enchilada Meatballs ……Everything old is new again….again! 

Crunchy Chicken Enchilada Meatballs

Google has a new “thing” for food blogs that has to do with making sure your blog is recognized. This means I have had to go back through ALL of my recipes and make sure they comply with these new rules.

I have been writing What the “Forks” for Dinner? for almost 5 years now……wow, it seems like just yesterday we came up with the idea we could do this. We have a lot of recipes!…. 456 to be exact…. not including this one!  Looking back we realize how far we have come.

Crunchy Chicken Enchilada Meatballs

We also realize that some of the first pictures we posted are……. not so very good!!! Taking note of that we decided to remake some of our first recipes and take new pictures. Continue reading “Crunchy Chicken Enchilada Meatballs”

Farro Enchilada Casserole

This post is for my friend Lindsay from the Brandywine. Farro Enchilada Casserole is a healthy lightened up casserole that is I think is close to Vegan with the exception of the cheese.

Farro Enchilada Casserole

As I researched Vegan, I found that some eat cheese and some don’t. So, if you are non-cheese vegan you can leave the cheese out, but I think it adds to the dish.

Farro Enchilada Casserole

I tried farro a while back and fell in love with it.It is often used as a substitute for pasta or rice. Farro is a grain with a nutty flavor similar to brown rice. It is rich in fiber, magnesium and vitamins A, B, C, and E. Anything that tastes like rice is OK with me. Plus it only takes minutes in my pressure cooker…..yeah I’m still on that craze!

Farro Enchilada Casserole

You can’t go wrong with a Mexican theme for any meal and I am a enchilada lover…….even with no meat. Black beans, corn, enchilada sauce, chilies, cumin and chili power added to cooked farro, then baked with or with out cheese. Can’t you just smell those spices…….

Tomatoes, avocado, and green onions for garnish…….so tasty you won’t miss the meat.

Farro Enchilada Casserole

This dish makes plenty, so we had leftovers. For you carnivores……… day two recipe……..make burritos.

We grilled chicken tenders, sliced them added them to the warmed casserole. Wrapped them in tortillas, with extra cheese and salsa……..they were awesome.

Farro Enchilada Casserole is a vegan/vegetarian dream come true recipe and on day two can be revamped to satisfy those who love the meat!

Chicken Enchilada Casserole Collage

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Farro Enchilada Casserole

  • Author: Marty Boyd
  • Yield: 6 1x


  • 1 cup farro
  • 1 (10-ounce) can Old El Paso™ mild enchilada sauce
  • 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
  • 111 ounce can corn, drained
  • 115 ounce can black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups Mexican blend cheese, shredded, divided
  • 1/2 avocado, seeded, peeled and diced
  • 1 Roma tomato, dice
  • 3 green onions, sliced
  • Cilantro for garnish


  1. Cook farro according to package directions.
  2. Preheat oven to 375 degrees F. Spray a 2 quart baking dish with nonstick spray.
  3. In a large bowl, combine farro, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1 cup Mexican blend cheese.
  4. Spread farro mixture into the prepared baking dish. Top with remaining cheese. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  5. Serve immediately, garnished with avocado, tomato, and cilantro if desired.