Slow Cooker Enchilada Pasta

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    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
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    Just top it off with a little cheese, some cilantro, or some sour cream!
    Slow Cooker Enchilada Pasta
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Just top it off with a little cheese, some cilantro, or some sour cream!
    Servings Prep Time Cook Time
    4servings 15minutes 8hours
    Servings Prep Time
    4servings 15minutes
    Cook Time
    8hours
    Ingredients
    Ingredients
    Servings: servings Units:
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    Instructions
    1. Place all ingredients except for orzo pasta in slow cooker.
    2. Cook on high for up to 4 hours or low for up to 8 until all ingredients are warmed through and cheese is melted.
    3. Add in orzo pasta and stir to combine everything evenly.
    4. Let cook for 15 - 30 minutes on high until pasta is cooked and tender.
    5. Add additional broth or water 1/4 cup at a time if needed to ensure pasta is tender without drying out.

    RECIPE NOTES & TIPS:

    Recipe from slowcookergourmet.net

    Nutrition Facts
    Slow Cooker Enchilada Pasta
    Amount Per Serving
    Calories 596 Calories from Fat 99
    % Daily Value*
    Total Fat 11g 17%
    Saturated Fat 5g 25%
    Cholesterol 31mg 10%
    Total Carbohydrates 96g 32%
    Dietary Fiber 13g 52%
    Sugars 11g
    Protein 21g 42%
    * Percent Daily Values are based on a 2000 calorie diet.
    Maya Clipps, Founder and cornerstone of Clever Chef Team. Deserts are her thing and no one can come between her and her cakes and pastry. Nevertheless she’s specialized in deserts, her cooking abilities are far beyond that segment only, and by her side all of the chefs in our team improved their skills massivly. Follow her recipes and you’ll understand what we mean.

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