Crockpot Cheesy Enchilada Orzo is a yummy, easy side dish or meatless meal with corn, tomatoes, black beans, cheese, green chiles and spices.
- 29 ounces canned diced tomatoes (= two 14.5 oz. cans) including juice
- 10 ounces canned red enchilada sauce = one 10 oz. can
- 4.5 ounces canned chopped green chiles drained
- 1 cup vegetable broth* *DIVIDED USE*
- 15.25 ounces canned whole kernel corn drained
- 15 ounces canned black beans rinsed and drained
- 4 ounces cream cheese cut into cubes
- 3 thin slices sharp cheddar cheese cut in small pieces
- 2 cups dried orzo pasta
- ¾ teaspoon kosher salt
- ½ teaspoon chili powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
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Put tomatoes (plus juice), enchilada sauce, *½ cup of vegetable broth, green chiles, corn and black beans into a slow cooker. Stir well, until they are combined.
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Distribute cream cheese cubes and sharp cheddar pieces evenly on top. Do not stir the cheese in- simply let the two cheeses rest on top. Secure the lid on the slow cooker; cook on LOW heat for 7-8 hours OR on HIGH heat for 3-4 hours.
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In a small bowl, combine salt, pepper, chili powder, ground cumin and garlic powder. Set aside.
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When crockpot cooking time has ended, remove the lid from the crockpot/slow cooker. Stir well, until the cheeses have melted and are fully incorporated.
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Add the orzo and seasoning mix to the crockpot. Stir until well combined. Add ½ cup more vegetable broth; stir to combine. Put the lid back on the slow cooker. Cook 30 more minutes on HIGH heat, stirring it HALFWAY (after 15 minutes) through the cooking time. When stirring, if it looks like almost all the liquid has already been absorbed, add a little more vegetable broth, as necessary. Cover slow cooker. Continue cooking for the remaining 15 minutes until the orzo is tender to the bite (take a tiny taste). If it needs a little bit more time to become tender, continue cooking 2-3 more minutes.
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Take another quick bite to verify orzo tenderness; add additional salt and pepper if desired. Serve immediately, and garnish with sour cream, cilantro or avocado slices, if desired (optional). Enjoy!
NOTE: The caloric calculation is an estimate per SIDE SERVING, based on a total yield of 12 side dish servings.