- 14 1/2 ounces fire-roasted diced tomatoes
- 10 ounces enchilada sauce (Old El Paso™ mild)
- 4 1/2 ounces green chiles (Old El Paso™ chopped, 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
- freshly ground black pepper
- 4 ounces cream cheese (cubed)
- 2 cups orzo pasta (uncooked)
- 2 tablespoons cilantro leaves (chopped fresh)
PER SERVING *
|Calories370Calories from Fat60|
|% DAILY VALUE*|
|Calories from Fat60|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Theresa Singleton 7 days ago
Added a cup more stock chicken breast and extra spice. Yummy
Linda Fibish 16 days ago
I think this would be great with chicken meatballs!! Maybe use cream cheese with jalopenos in it.
Mark Hurley 1 Jan
We all enjoyed the Orzo dish!
Elizabeth S. 2 Dec 2017
I love this recipe as a Crock-Pot go to. I add mushrooms and whatever veggies I have around as well as some additional hot sauce.
Devin McNaney 6 Nov 2017
Amazing! I added salsa instead of green chilies and it turned out just as good!
Ashley S. 4 Nov 2017
This is one of my favorite slow cooker recipes! I added about 2 cups for shredded chicken, and make sure you check on it during the last hour because it can get dry so add extra stock. I top it off with avocado and lime.
Jenna B. 13 Dec 2016
I've made this three times now, and it is always delicious! Do not drain your canned goods. And keep an eye our once you add the orzo so that it doesn't dry out
Heather M. 6 Dec 2016
so very good yum yum. i used a 19oz can of enchilada sause and vegetable noodles and chicken brith so so good
Charlene R. 23 Oct 2016
As is, I give this two stars. I had to add 1 cup extra broth otherwise it would've been super dry. I also took the advice of previous reviewers and added spice to this proactively. I added 1 teaspoon of a homemade taco seasoning. With these modifications, it's a five star dish.
J N. 27 Mar 2016
This recipe was good and super easy to make! Only thing, I used the mild enchilada sauce and it was too mild. So if you enjoy a little more bite, use medium-hot enchilada sauce. I also found that I needed to add at least 1-2 cups of vegetable broth at the end to reduce thickness.
Stefanie R. 18 Feb 2016
Easy and simple but not much kick. If I made this again I would add chicken or beef to give more dimension. I served with soft taco wraps and made burritos with all types of taco toppings.