Good Eats!

Crockpot Enchilada Pasta

Wow – quick, easy & fabulous!  Enchiladas are my go-to when eating out in a Mexican restaurant.  My husband loves the sweet potato enchiladas I make (which I realize now I haven’t posted here yet), but this was so much easier and so much better!  He spooned some into a tortilla and I just ate it in a bowl with a dollop of sour cream.  This is now on our regular rotation.  Yum!

Ingredients:

  • 1 15 oz can black beans, drained and rinsed
  • 1 14.5 oz can diced tomatoes
  • 1 cup frozen corn kernels
  • 12 oz bottle enchilada sauce
  • 1 cup vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon dried cilantro
  • 1/2 teaspoon cumin
  • 4 oz cream cheese
  • 2 cup dried orzo pasta

Preparation:

Place all ingredients except for orzo pasta in slow cooker.  Cook on high for up to 4 hours or low for up to 8 until all ingredients are warmed through and cheese is melted.  Add in orzo pasta and stir to combine everything evenly.  Let cook for 15 – 30 minutes on high until pasta is cooked and tender.  Add additional broth or water 1/4 cup at a time if needed to ensure pasta is tender without drying out.

Source:  Crockpot Gourmet

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