Slow Cooker Enchilada Orzo

INGREDIENTS

1 cup

Black beans, canned

2 tbsp

Cilantro, fresh leaves

1 cup

Corn, canned or roasted frozen kernels

1 4.5 ounce can

Old El Paso™ chopped green chiles

1 14.5 ounce can

Tomatoes, fire roasted

1/2 cup

Vegetable broth

2 cups

Orzo pasta

Kosher salt and freshly ground black pepper

4 oz

Cream cheese

1 10 ounce can

Old El Paso™ mild enchilada sauce

NOTES

I do not make this in the crockpot, I tried one time and the noodles were mushy. I cook the noodles separately and heat all the other ingredients and then add them together. I top with sour cream and smashed tortilla chips. Yum.

Chelsey Oldham • 2019-06-13