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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
Save
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. 5 stars
    Just tried make this today. It awesome and lot flavours! 2 small change, I did add onions and use quark cheese instead of cream cheese. I love onions so add that. Use quark cheese instead of cream cheese cos lower fat version and I been eating too much recently (back from holiday!).

    Defo will be making this again future. Sooooo good!

  2. I’ve made this recipe several times and it always comes out great! Since I’m usually just cooking for myself, I have a lot of leftovers. Would you recommend freezing this dish?

    1. I think you can freeze just put it in the micro from the freezer. If you thaw it will probably get mushy

    1. Thanks Devorah! I think it’s fixed now but let me know if you find any more issues!! It was NOT really spam we just got caught up in some security filters.

5 from 4 votes (2 ratings without comment)

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