This Instant Pot Farro Enchilada Casserole is the perfect weeknight dinner. It’s also great for meal prep, freezes well and is made with pantry staples!
1 (15 oz) can black beans (drained and rinsed)
1 (15 oz) can corn kernals (drained and rinsed)
1 (15 oz) can diced tomatoes (drained)
1 (10 oz) can enchilada sauce (green or red)
1 (4.5 oz) can diced green chilis
3/4 cup dry uncooked farro
1/4 cup chicken broth
1 – 1.5 pounds boneless, skinless chicken thighs
1 cup shredded Mexican cheese
Look for low-sodium or no-salt-added options of canned ingredients.
You can omit the chicken for a vegetarian version.
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