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Showing posts from October, 2015

What's Cookin Wednesday - Slow Cooker Enchilada Orzo

  adopted from  Damn Delicious 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 Instructions Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a 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.