Add the farro and 3 cups water to a medium saucepan and bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
Drain the farro of any excess liquid and set aside.
Heat 1 TBSP of oil in a saucepan over medium heat then add the onion and cook, stirring often, until the onion has softened, about 6 minutes.
Add the cooked farro in with the onion then stir in the chili powder, salt & pepper and cook, stirring often, for about 2 more minutes.
Take the pan off the heat and set aside.
ENCHILADA SAUCE:
Whisk the oil and flour together in a small saucepan over medium heat until well combined.
Whisk in the chili powder, cayenne, and salt until well combined.
Slowly whisk in the water and cook, whisking often, until the sauce just begins bubbling.
Reduce the heat to medium-low and simmer, whisking often, until sauce thickens a bit, about 8 minutes.
Take sauce off the heat and set aside.
ASSEMBLING THE ENCHILADAS:
Preheat the oven to 375°F.
Spread a little of the enchilada sauce in the bottom of a 9x13-inch baking dish.
Lay the tortillas out flat and divide the farro mixture among the tortillas then pull one end of each tortilla over then filling and roll tightly. Place the rolled tortillas into the baking dish seam-side down.
Pour the remaining enchiladas sauce evenly over the rolled tortillas then sprinkle the cheese and jalapeno down the center.
Bake the enchiladas in the preheated oven for about 20 minutes or until bubbly.
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