Slow Cooker Enchilada Orzo Pasta

Even though my calendar says it is summer, the weather outside is frightful! The rain and cold blustery wind have me craving something warm, creamy, and comforting today. Thankfully I remembered to pull this Enchilada Orzo meal from my freezer last night, and it is bubbling away in my slow cooker, ready for dinner tonight.

Even on a hot summer day, this meatless meal is easy to customize and makes excellent leftovers for lunch the next day. Cooking it in my slow cooker means less time spent in a kitchen and less heat warming up my house. The combination of cream cheese, enchilada sauce, corn, beans, and fire-roasted tomatoes creates a rich, flavourful meal that’s delicious any time of the year.

It’s this type of meal versatility that our club members love about the  Freezer Meals 101 Club! Instead of wishing I had ingredients for a comfort meal during a season when I usually enjoy more summery meals, I know that my freezer has a variety of dishes ready at my finger tips! We would love to have you join us in the  Freezer Meals 101 Club where we help guide you on your meal prep journey!

Slow Cooker Enchilada Orzo Pasta

Ingredients:

• 15 oz. fire roasted diced tomatoes
• 10 fl. oz. enchilada sauce
• 4 1/2 oz. green chilies
• 1/2 cup vegetable broth
• 1 cup kernel corn, frozen
• 8 oz. black beans, rinsed and drained
• salt to taste
• pepper to taste
• 4 oz. cream cheese, cubed
• 1 large (gallon) freezer bag or reusable silicone bag

Day of cooking:

• 2 cups orzo
• cilantro, chopped for topping

Assembly Instructions:

1. Place all ingredients except orzo and cilantro into a large freezer bag. Mix gently in the bag to combine.
2. Remove the excess air, seal, and freeze.

Cooking instructions:

1. Thaw. Cook in the slow cooker for 1-2 hours on high or 3-4 hours on low. Stir in uncooked orzo. Cover and cook another 20-30 minutes. Add more vegetable broth if needed.

Enchilada Orzo Substitutions:

This dish is great as is, but it’s so easy to dress up if you have a few extra minutes.

• Add finely diced green peppers when adding the orzo to the dish for some extra colour.
• Add one cup of grated cheddar cheese during the last 20-30 minutes of cooking for a cheesy topping.
• Add ground beef or shredded chicken to boost protein if desired.

What to Serve with Enchilada Orzo Pasta?

I like to serve this meal with an array of sides to choose from. Sour cream, sliced avocados or guacamole, fresh diced tomatoes, and even salsa for those who like to add some heat.

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Slow Cooker Enchilada Orzo Pasta

Prep Time

15 mins

Cook Time

2 hrs

 

Course: Lunch, Main Course

Servings: 6

Calories: 369 kcal

Ingredients

• 15 oz. fire roasted diced tomatoes
• 10 fl. oz. enchilada sauce
• 4 1/2 oz. green chilies
• 1/2 cup vegetable broth
• 1 cup kernel corn frozen
• 8 oz. black beans rinsed and drained
• salt to taste
• pepper to taste
• 4 oz. cream cheese cubed
• 1 large gallon freezer bag or reusable silicone bag

Day of cooking:

• 2 cups orzo for day of cooking
• cilantro chopped for topping for day of cooking

Instructions

Assembly instructions:

1. Place all ingredients except orzo and cilantro into a large freezer bag. Mix gently in the bag to combine.
2. Remove the excess air, seal, and freeze.

Cooking instructions:

1. Thaw. Cook in the slow cooker for 1-2 hours on high or 3-4 hours on low.

2. Stir in orzo. Cover and cook another 20-30 minutes. Add more vegetable broth if needed.