Slow Cooker Enchilada Orzo

It's back to school and we are catching ourselves coming and going!  So, of course, I have fired up the crockpot!  AND we're still on our vegetarian kick (don't ever watch What the Health if you really like meat!) so this recipe fits the bill.  As an added bonus, my crew pretty much loves anything with enchilada sauce in it so win-win.

Slow Cooker Enchilada Orzo

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
1 cup corn kernels, frozen, canned or roasted
1 cup canned black beans, drained and rinsed
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:

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.
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, garnished with cilantro, if desired.

I totally doubled this and we ate every last leftover!!

Original Source:  http://damndelicious.net/2014/12/01/slow-cooker-enchilada-orzo/