Slow Cooker Cheesy Enchilada Orzo
Orzo pasta and a spicy, cheesy, creamy sauce come together in the slow cooker in this Tex-mex side dish the whole family will love.
Servings: 6 -8 servings
Calories: 436kcal
Ingredients
- 1 10 oz. can green enchilada sauce
- 1 10 oz. can red enchilada sauce
- 1 4.5 oz. can diced green chiles
- 2 cups chicken or vegetable broth divided
- 4 ounces cream cheese softened and cubed
- 2 cups uncooked orzo pasta
- 1 cup shredded Monterrey Jack cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro
- Freshly sliced limes for serving, if desired
Instructions
- Lightly grease the bowl of a large slow cooker. Add the enchilada sauces, green chiles, and 1 cup of broth and stir to combine. Cover and cook on low for about 5-6 hours.
- Add the cream cheese and stir until melted. Stir in the orzo. Turn slow cooker to high heat. Cover and cook for 20-30 more minutes, or until orzo is tender. Add more broth, if needed to reach desired consistency.
- Before serving, add the shredded cheese and stir until melted. Stir in the sour cream and cilantro.
- Serve immediately, with fresh lime slices, if desired.
Nutrition
Serving: 1g | Calories: 436kcal | Carbohydrates: 47g | Protein: 21g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 385mg | Fiber: 2g | Sugar: 4g