Slow Cooker Enchilada Orzo
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
8 hrs 15 mins
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Total Time
8 hrs 25 mins
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Servings
6 servings
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Course
Main Course
Slow Cooker Enchilada Orzo
Description
Slow Cooker Enchilada Orzo combines diced fire-roasted tomatoes, mild enchilada sauce, chopped green chiles, corn kernels, and black beans in a slow cooker to create a flavorful base with a balanced savory and mildly spicy profile. Seasoned with salt and pepper, this mixture is simmered for several hours to develop depth and allow the flavors to blend thoroughly.
Cubed cream cheese is stirred in toward the end of cooking to bring a creamy texture that enriches the dish. Uncooked orzo is then added and cooked until tender, absorbing some of the flavorful broth. The orzo lends a pleasant, chewy body to the dish, creating a comforting southwestern-style casserole that does not require constant attention.
The dish is finished with chopped fresh cilantro for a pop of herbaceous brightness. It can be served as a main course or hearty side dish. Liquid levels can be adjusted to achieve the desired consistency, making it adaptable to different preferences. This recipe suits home cooks looking for a set-it-and-forget-it meal with bold, layered flavors and creamy textures.
Ingredients
- 1 diced tomatoes 14.5-ounce can, fire roasted
- 1 enchilada sauce Old El Paso brand, mild, 10-ounce can
- 1 green chiles Old El Paso brand, chopped, drained, 4.5-ounce can
- ½ cup vegetable broth or more, as needed
- 1 cup corn kernels frozen, canned or roasted
- 1 cup black beans drained and rinsed, canned
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 ounces cream cheese cubed
- 2 cups orzo pasta uncooked
- 2 tablespoons cilantro fresh, chopped leaves
Instructions
- 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.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- 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.
- Serve immediately, garnished with cilantro, if desired.
User Reviews
Overall Rating
4.8
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