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.
Prep Time10 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 10 minutes mins
Course: Side Dishes
Cuisine: Mexican
Servings: 6 -8 servings
Calories: 436kcal
Author: Danelle
- 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
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.
Serving: 1g | Calories: 436kcal | Carbohydrates: 47g | Protein: 21g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 385mg | Fiber: 2g | Sugar: 4g