Slow Cooker Enchilada Orzo

• Vegetarian

• Produce

  • 1 cup Black beans, canned
  • 2 tbsp Cilantro, fresh leaves
  • 1 cup Corn, canned or roasted frozen kernels
  • 1 (4.5-ounce can Old El Paso™ chopped green chiles
  • 1 (14.5-ounce can Tomatoes, fire-roasted

• Canned Goods

  • 1/2 cup Vegetable broth

• Pasta & Grains

  • 2 cups Orzo pasta

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 4 oz Cream cheese

• Prepared

  • 1 (10-ounce can Old El Paso™ mild enchilada sauce

Found on damndelicious.net

Description

Ingredients

• 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
• 1/2 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

Directions

• 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.