SLOW COOKER ENCHILADA ORZO

This is a really quick (hooray) and tasty dinner.  Watch it toward the end, or you might loose too much liquid (just add some more chicken broth if you do).

SLOW COOKER ENCHILADA ORZO

INGREDIENTS:

• 1 (14.5-ounce) can fire roasted diced tomatoes
• 1 (10-ounce) can Old El Paso™ mild enchilada sauce
• 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
• 1/2 cup vegetable broth, or more, as needed (or chicken broth)
• 1 cup corn kernels, frozen, canned or roasted
• 1 cup canned black beans, drained and rinsed (I added a whole can)
• Kosher salt and freshly ground black pepper, to taste
• 4 ounces cream cheese, cubed
• 2 cups uncooked orzo pasta
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a 6-qt slow cooker.; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
3. 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.
4. Serve immediately, garnished with cilantro, if desired.