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Slow Cooker Enchilada Pasta

Slow Cooker Enchilada Pasta in white bowl

I made some yummy enchilada bowls a while back that were pretty easy and everybody liked them, including me. But the only problem was that I felt the texture, while fine, wasn’t quite what I wanted. The rice turned out just a little on the soft side and when I was thinking of making them again I wanted something with a little more bite. Then digging through my pantry I ended up finding some leftover orzo pasta (which is also delicious in this soup by the way) and a little lightbulb when off. Well, maybe it was more like smoke coming out 🙂 Either way I must call this a new and improved version!

Close up of Slow Cooker Enchilada Pasta in white bowl

I’ve been making a lot of meat lately, and especially a lot of chicken, so I decided to leave it out in favor of black beans to keep this vegetarian. You could add some chicken or ground beef if you prefer. If you go with beef just cook it first and then add it or you could cut up a chicken breast and put it in and let it cook with the meal.

Slow Cooker Enchilada Pasta in white bowl

If you go meatless then really the only thing you are doing is getting everything heated up, letting the beans get tender, and melting the cream cheese. So if you needed to make this quick you could set it on high and it could be ready to add the pasta after a couple of hours. Or if you need to set it and let it go all day just put it on low and it will be totally fine since it has so much liquid.

Top view of Slow Cooker Enchilada Pasta in white bowl A versatile meal that kept simple with just black beans, corn and tomatoes. Jazz it up any way you like! Make it spicy, make it mild. Add lots of veggies or none. Totally up to you! Add the orzo pasta at the end and it will only take about 15 minutes.

Slow Cooker Enchilada Pasta in white bowlJust top it off with a little cheese, some cilantro, or some sour cream! Easy. Yummy. Another favorite easy weeknight meal we will see again at our house soon!

Slow Cooker Enchilada Pasta in white bowl

Slow Cooker Enchilada Pasta

Slow Cooker Enchilada Pasta

Jennifer Draper
Families all over will love this easy Slow Cooker Enchilada Pasta for dinner. This vegetarian pasta is so cheesy and delicious and packed full of flavor, black beans and corn. It's so tasty!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American, Mexican
Servings 4 people
Calories 569 kcal

Ingredients
  

  • 15 oz can black beans drained and rinsed
  • 14.5 oz can diced tomatoes
  • 1 cup frozen corn kernels
  • 12 oz bottle enchilada sauce
  • 1 cup vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon dried cilantro
  • 1/2 teaspoon cumin
  • 4 oz cream cheese
  • 2 cup dried orzo pasta

Instructions
 

  • Place all ingredients except for orzo pasta in slow cooker
  • Cook on high for up to 4 hours or low for up to 8 until all ingredients are warmed through and cheese is melted
  • Add in orzo pasta and stir to combine everything evenly
  • Let cook for 15 - 30 minutes on high until pasta is cooked and tender
  • Add additional broth or water 1/4 cup at a time if needed to ensure pasta is tender without drying out

Notes

I made this in my 3.5 quart slow cooker. The pasta took 15 minutes and I added an additional 1/4 cup water.

Nutrition

Calories: 569kcalCarbohydrates: 96gProtein: 21gFat: 11gSaturated Fat: 5gCholesterol: 31mgSodium: 1633mgPotassium: 858mgFiber: 13gSugar: 11gVitamin A: 1340IUVitamin C: 17.1mgCalcium: 113mgIron: 5.1mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

28 Comments

  1. Made this tonight. It was delicious. I made it with quinoa, used 1 cup and added it at the end for 15 minutes. Worked great. Thanks!

    1. Glad you loved it! Thanks for letting me know about the quinoa, that’s such a great and healthy sub and I’m so glad it worked out well!

  2. Hi! I want to use brown rice instead of orzo. How long should I cook it in the crockpot at the end? I also want to add chicken breast. How many hours should I cook everything on low for? Thank you!

  3. This looks delicious and I cannot wait to try it! How many does the recipe above serve? I’m looking to make enough for 8 people.

    1. As long as you are not having a bunch of teenaged boys from the football team 😉 I think this would work to serve 8 as long as you serve a nice side. Maybe a tossed salad and some chips and salsa. We had a lot of leftovers after my family of four ate this for dinner.

  4. Thanks for sharing. The store didnt have Orzo so I ended up using elbow noodles, they cooked in less then 10 min. Modifications: Added chopped red onion & 3/4 can condensed milk. When I added in the noodles I added the broth like you said but I also added more enchilada sauce & spices as well as the elbow noodles really sucked up the moisture & I didnt want it to be bland only adding the broth in. I also topped it with crunched tortilla chips, sour cream & fresh onion…everyone liked it so thanks again for a new recipe to add to our roster.

  5. This looks awesome! I will be making this as a prep-ahead meal for next week, so I look forward to trying it out!

  6. I just discovered your blog through the Healthy Recipes 24/7 Facebook page and I can tell that I am going to be using my crock pot A LOT in the coming weeks. 🙂 Everything looks totally delicious!

  7. Hi, my boyfriend and I made the crockpot enchilada a couple of nights ago, we both thought it was a really good flavorful meal. we were a little worried that the orzo was not going to cook in the time given but were both pleasantly surprised that after 20 mins it was ccok. The only thing we did a little differently was add chicken and we also added a splash more of the enchilada sauce and a little more broth. Over all, we really enjoyed the dish and will be making this it again.

  8. I admit I was pretty excited for this recipe! Followed it to the letter but it turned out incredibly starchy (hard to describe… it turned out really thick, gummy, and had a starchy after taste / texture?)… Wondering if cooking the orzo separately and mixing it in would solve this? Perhaps my crockpot has something against me, but with so many recipes to try on this website, I do not feel discouraged! >:) I’m sure others will have better luck! Beautiful photos though! <3
    P.S. I loved adding a splash of lime juice at the end and topping it with fresh cherry tomatoes for a bit of freshness

    1. I’m so sad it didn’t turn out!! How long did you leave the pasta in before serving? Yes you could always decrease the liquid in your crock and cook the pasta and add it. But I hate for you to need to add that extra step! Does your crockpot run hot? It sounds like it either cooked to quickly or possibly too long.

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