Slow Cooker Enchilada Orzo

Enchilada orzo
From damndelicious.com

Ingredients

  • 1 14.5oz can fire roasted diced tomatoes
  • 1 10oz can Old El Paso mild enchilada sauce
  • 1 4.5oz can diced green chiles, drained
  • ½ c vegetable broth
  • 1 c corn kernels; frozen, canned, or roasted
  • 1 can black beans, drained and rinsed
  • salt and pepper
  • 4oz cream cheese, room temperature
  • 2 c uncooked orzo pasta

Instructions

  1. Step 1

    Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn, and black beans into slow cooker. Salt and pepper. Stir. Top with cubed cream cheese.

  2. Step 2

    Cover and cook low 8hrs, or high 4hrs.

  3. Step 3

    Uncover, and stir well until cream cheese combines. Stir in orzo. Cover and cook on high heat for additional 15-30 minutes.

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