Slow Cooker Enchilada Orzo
Ingredients
-
1
can
fire roasted diced tomatoes
-
1
can
Old El Paso™ mild enchilada sauce
-
1
can
Old El Paso™ chopped green chiles, drained
-
½
cup
vegetable broth
-
1
cup
corn kernels
-
1
cup
canned black beans, drained and rinsed
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
-
4
ounces
cream cheese, cubed
-
2
cups
uncooked orzo pasta
-
2
tablespoons
chopped fresh cilantro leaves
Instructions
- Combine diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn, and black beans in a slow cooker and season with salt and pepper.
- Stir the mixture until well combined and top with cream cheese.
- Cover and cook on low for 7-8 hours or high for 3-4 hours.
- Uncover and stir until the cream cheese is well combined.
- Add orzo and cover, cooking on high for an additional 15-30 minutes.
- Adjust consistency with more vegetable broth if needed and serve immediately, garnished with cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
9g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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