Wednesday, October 7, 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.
This was YUMMY!  I actually liked this better the second day - like all of the flavors were really able to mix.  The original recipe calls for cilantro as a garnish, but we aren't a cilantro lovin' house ;-)

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