DUMP & GO Crockpot Enchilada Orzo w/Fresh Pineapple
Serving Size: 4
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Description
The easiest, creamiest enchilada pasta ever. Even the pasta gets cooked right in the crockpot! MAIN DISH: Calories: 375, Saturated Fat: 3G, Trans Fat: 0G, Sodium: 1527MG, Carbohydrate: 60G, Sugars: 8G, Protein: 12G SIDE DISH: Calories: 82, Saturated Fat: OG, Trans Fat: 0G, Sodium: 2MG, Carbohydrate: 5, Sugars: 16G, Protein: 0
Meal Type
Basic
Dietary Preferences
No Preference
Ingredients
- 1 (14.5-ounce) can Fire Roasted Diced Tomatoes
- 1 (10-ounce) can Mild Enchilada Sauce
- 1/2 cup Vegetable Broth, or more as needed
- 1 (4.5-ounce) can Chopped Green Chilies, drained
- 1 cup Corn Kernels, frozen
- 1 cup Canned Black Beans, drained & rinsed
- Kosher Salt, to taste
- Black Pepper, to taste
- 4 ounces Light Cream Cheese
- 2 cups Uncooked Orzo Pasta
- 2 Tbsp Fresh Cilantro, chopped
- 14 oz Fresh Pineapple Chunks
Takes to prepare.
Takes to cook.
Takes No Time total.
Instructions
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Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a Crockpot; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached. Serve immediately, garnish with cilantro on top and the fresh pineapple on the side. Enjoy!
