I stole this recipe for Slow Cooker Enchilada Orzo from damndelicious.net. This delicious recipe can be an entrée or a side dish. Canned tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans are added to a slow cooker. Then everything is mixed together and seasoned with salt and pepper. Cubed cream cheese is placed on top before covering and cooking for 7 hours. After cooking for several hours, everything is stirred together and then orzo is added to the slow cooker. Then the orzo cooks in the slow cooker until done. This recipe tastes like it came from a restaurant.

The ingredients for this recipe are: 14.5 oz can fire roasted diced tomatoes, 10 oz can mild enchilada sauce, 4.5 oz can chopped green chiles, ½ cup vegetable broth, 1 cup corn, 1 cup canned black beans, salt and pepper to taste, 4 oz cream cheese and 2 cups uncooked orzo pasta

Place diced tomatoes, enchilada sauce, green chiles and broth in a slow cooker.

Then add the corn with rinsed and drained beans.

Season with salt and pepper. Stir until well combined. Top with cream cheese.

Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours. Uncover and stir until cream cheese is well combined.

Stir in orzo.

Cover and cook on HIGH heat for 15 to 30 minutes.

Scoop out and serve.

If you liked this recipe for Slow Cooker Enchilada Orzo then you can also try Easy Mexican Salsa Rice, Mexican Street Corn Casserole, Mexican Corn Cakes or Mexican Corn Pudding.

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Slow Cooker Enchilada Orzo

This delicious recipe can be an entrée or a side dish. Canned tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans are added to a slow cooker. Then everything is mixed together and seasoned with salt and pepper. Cubed cream cheese is placed on top before covering and cooking for 7 hours. After cooking for several hours, everything is stirred together and then orzo is added to the slow cooker. Then the orzo cooks in the slow cooker until done.

Course Pasta

Prep Time 10 minutes

Cook Time 8 hours 15 minutes

Servings 6 people

Ingredients

• 14.5 oz can fire roasted diced tomatoes
• 10 oz can mild enchilada sauce
• 4.5 oz can chopped green chiles drained
• ½ cup vegetable broth or more as needed
• 1 cup corn frozen, canned or roasted
• 1 cup canned black beans drained and rinsed
• Salt and pepper to taste
• 4 oz cream cheese cubed
• 2 cups uncooked orzo pasta
• 2 tbsp fresh chopped cilantro

Instructions

1. Place diced tomatoes, enchilada sauce, green chiles, broth, corn and black beans in a 6 qt slow cooker. Season with salt and pepper. Stir until well combined. Top with cream cheese.
2. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours.
3. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on HIGH heat for 15 to 30 minutes. Add more broth as needed until desired consistency is reached.
4. Serve with cilantro if desired.