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