Slow Cooker Enchilada Pasta
The easiest
and creamiest enchilada pasta ever made. Even the pasta is cooked directly in
the slow cooker!
Ingredients
- 2 cup dried orzo pasta
- 1 cup vegetable broth
- 14.5 oz can diced tomatoes
- 12 oz bottle enchilada sauce
- 1 cup frozen corn kernels
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 4 oz cream cheese
- 1 teaspoon dried cilantro
- 15 oz can black beans (drained and rinsed)
Instructions
First, place
all ingredients except the orzo pasta in the slow cooker
Then, cook
at maximum power for 4 hours or at reduced intensity up to 8 until all the
ingredients are hot and the cheese is melted
Add the orzo
pasta and stir to combine evenly
Cook 15 to
30 minutes over high heat until the pasta is cooked and tender
Add
additional 1/4 cup broth or water at a time if necessary to make sure the pasta
is tender without drying out. Happy Cooking Time.
