Slow Cooker Enchilada Orzo

Slow Cooker Enchilada Orzo


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
½ 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


  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.



*dee’s notes:
i use the hot enchilada sauce as we like flavorful things
and this time, i did two cans of black beans and a heavy one cup of orzo. I used water in place of broth.
you can eat it in a bowl, make nachos out of it, or put it in them little street taco tortillas with fixins!

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