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Slow Cooker Enchilada PastaSlow Cooker Enchilada Pasta

Prepared by: Susan Mill-Gray,
Nutrition Specialist,

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)

Calories: 298

Total Fat: 5.8g

Saturated Fat: 1.5g

Cholesterol: 21mg

Sodium: 272mg

Carbohydrates: 55g

Fiber: 6g

Protein: 12g



Source: adapted Damn Delicious


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, October 03, 2016