Slow Cooker Enchilada Pasta
Prepared by: Susan Mill-Gray,
University of Missouri Extension
October 2, 2016
Yield: 6 servings (1 cup per serving)
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (10-ounce) can mild enchilada sauce
- 1 (4.5-ounce) can chopped green chiles, drained
- 1/2 cup vegetable broth, or more, as needed
- 1 cup corn kernels, frozen or canned
- 1 cup canned black beans, drained and rinsed
- Salt and black pepper, to taste
- 4 ounces low-fat cream cheese, cubed
- 2 cups uncooked elbow pasta
- 2 tablespoons chopped fresh cilantro leaves, if desired
- Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a 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 pasta. 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.
Nutrition information per serving (1 cup)
Total Fat: 5.8g
Saturated Fat: 1.5g
Source: adapted Damn Delicious
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Monday, October 03, 2016