Slow Cooker Enchilada Orzo


The easiest, creamiest enchilada pasta ever. Even the pasta gets cooked right in the crockpot!

Slow Cooker Enchilada Orzo - The easiest, creamiest enchilada pasta ever. Even the pasta gets cooked right in the crockpot!

Now that we are finally in December and gearing up for the rest of the holidays, I figured we all needed a break from that Turkey Day comfort food and go a completely different direction to of course, Mexican food.

Slow Cooker Enchilada Orzo - The easiest, creamiest enchilada pasta ever. Even the pasta gets cooked right in the crockpot!

Well, I guess it’s more Mexican-Italian with the pasta and all but still – there’s no stuffing, no cranberry sauce and absolutely no turkey here. Just good old Mexican comfort food in pasta form.

Slow Cooker Enchilada Orzo - The easiest, creamiest enchilada pasta ever. Even the pasta gets cooked right in the crockpot!

Best of all, it all comes together conveniently in a slow cooker. There’s no sauteeing, no prepping, no nothing. Just throw it all in the crockpot and you’re set. Done and done.

Slow Cooker Enchilada Orzo - The easiest, creamiest enchilada pasta ever. Even the pasta gets cooked right in the crockpot!

And when you get home from work, you’ll have that creamy, cheesy enchilada goodness just waiting to be gobbled up. Just be sure to save a serving for later because the leftovers taste even better!

Slow Cooker Enchilada Orzo

The easiest, creamiest enchilada pasta ever. Even the pasta gets cooked right in the crockpot!

Ingredients:

  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (10-ounce) can Old El Paso™ mild enchilada sauce
  • 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
  • 1/2 cup vegetable broth, or more, as needed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup canned black beans, drained and rinsed
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces cream cheese, cubed
  • 2 cups uncooked orzo pasta
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a 6-qt slow cooker.; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
  2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  3. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.
  4. Serve immediately, garnished with cilantro, if desired.

Adapted from Crockpot Gourmet.

Nutrition Facts
Serving Size 6
Servings Per Container

Amount Per Serving
Calories 331.8 Calories from Fat 70.2
% Daily Value*
Total Fat 7.8g 12%
Saturated Fat 3.9g 20%
Trans Fat 0g
Cholesterol 20.8mg 7%
Sodium 271.3mg 11%
Total Carbohydrate 54.6g 18%
Dietary Fiber 5.4g 22%
Sugars 4.3g
Protein 12.1g 24%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

Disclosure: This post is sponsored by Old El Paso. All opinions expressed are my own.