Slow-Cooker Enchilada Orzo


  • 1 can (14.5 ounces) fire roasted diced tomatoes
  • 1 can (10 ounces) medium red enchilada sauce
  • 1 can (4 ounces) chopped green chiles
  • 2/3 cup vegetable broth (more, as needed)
  • 1 can (11 ounces) Mexi-corn, drained
  • 1 can (15 ounces) canned black beans, rinsed and drained
  • 4 ounces cream cheese, cubed
  • 1 box (16 ounces) uncooked orzo pasta
  • Sour cream


  1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a low cooker. Stir until well combined. Top with cream cheese.
  2. Cover and cook on low heat for 6.5 hours, or high heat for about 3.5 hours.
  3. Uncover and stir until cream cheese is blended in the mixture.
  4. Add orzo and stir until well combined.
  5. Cover and cook on high heat for an additional 15-30 minutes, adding more broth as needed until the desired consistency is reached.
  6. Serve immediately, topped with sour cream, if desired.

The original recipe for this magnificent Meatless Monday meal can be found here.

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