INGREDIENTS:

1 tsp. olive oil

1 medium onion chopped

2 cloves garlic finely chopped

2 medium jalapeños seeded and deveined, finely chopped

1 lb. raw ground chicken breast

1½ cups dry farro rinsed

1 (15-oz.) can black beans rinsed, drained

1 (15-oz.) can diced fire-roasted tomatoes (or diced tomatoes) no salt added

1 cup water

1 (10-oz.) can red enchilada sauce

2 1/2 Tbsp Milford Spice Company’s Easy Enchiladas

1 cup shredded jack, cheddar, or both

6-8 tortillas (corn or flour)

1 extra cup of cheese if you're baking tortillas

3 medium green onions chopped

¼ cup finely chopped fresh cilantro

Avocado slices

DIRECTIONS:

Heat oil in medium nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.

Add garlic and jalapeños; cook, stirring frequently, for 1 to 2 minutes, or until jalapeños are soft. 


Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through. Place chicken mixture, farro, beans, tomatoes, water, enchilada sauce, Milford Spice Company’s Easy Enchiladas in a 3-quart slow cooker; mix well and cover. 


Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.

Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.

Top with green onions, cilantro, and avocado.

For the Instant Pot:

Turn 6-quart Instant Pot to high sauté setting. Heat oil to hot.

Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.


Add garlic and jalapeños; cook, stirring frequently, for 1 minute.

Add 1 cup water, chicken, farro, beans, tomatoes, enchilada sauce, Milford Spice Company’s Easy Enchiladas. 



Follow manufacturer’s guidelines for locking lid and preparing to cook. Set to pressure cook on high for 12 minutes.

Follow manufacturer’s guide for natural release, and wait until cycle is complete. 

Carefully unlock and remove lid, taking care that there is no remaining steam.


Add cheese; mix well. Cover and wait for cheese to melt, approximately 5 minutes.

Evenly top each serving with green onions, cilantro, and avocado.

If you want to roll them in tortillas and bake:

Follow up until the enchilada mix is done cooking. Do not add the cheese or green onions yet.

With another 10 oz can of red enchilada sauce, cover the bottom of the baking dish with about 11/2 cups of enchilada sauce. 



Using a griddle, your oven, or the microwave, warm up the tortillas. Dip a tortilla around in a little of the sauce in the baking dish so that the bottom is all coated. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish.  Keep going until you run out of space or out of filling.


Cover the enchiladas with the remaining sauce and top with cheese. 



Cover the dish tightly with foil, and throw it in the oven at 375 degrees for 20 minutes. Take off the foil and cook it for 5 more minutes. Let it cool for a minute or two before serving. Top with green onions, cilantro, and avocado.


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