Holà, everyone! When the weather’s hot like this, I get in the mood for a little Tex-Mex flavor. But at the same time, I’m not in the mood to heat up the kitchen by turning on the oven to bake a batch of enchiladas.
So I came up with this Enchilada Orzo recipe to satisfy my Southwestern cravings without a lot of cooking time. It’s a really simple one-pot meal with all your favorite Mexican-inspired ingredients: bell peppers, corn, black beans, green chilies, cheddar cheese, and ready-made enchilada sauce (because no one wants to cook their own in this heat).
To hold all this together, I’ve used orzo, which cooks up plumper and chewier than rice. And I threw in a half block of cream cheese to give it an extra creamy, luxurious texture.
The result? A simple supper with a great blend of flavors and textures: chewy orzo, starchy beans, tender chunks of veggies, and a spicy, creamy sauce. Served up with classic Mexican toppings – sour cream, tomatoes, cilantro, and a wedge of lime – it’s a meal that goes great with the summer heat, but doesn’t keep you in the kitchen.
Cheesy Enchilada Orzo
INGREDIENTS:
1 cup uncooked Orzo
½ block cream cheese, cubed
1 cup cheddar cheese
2 cups vegetable stock
1 cup enchilada sauce
1 can black beans
1/2 cup whole kernel corn
½ diced red pepper
½ diced green pepper
¼ cup chopped green chilies
DIRECTIONS:
1. In a large skillet, cook peppers and corn over medium-high heat until they start to soften.
2. Add in vegetable stock and orzo, cover, and cook for 20 minutes. Stir occasionally.
4. Uncover, add in cream cheese, black beans, enchilada sauce, cheddar cheese, and green chilies. Cook for an additional 10 minutes.
5. Serve with sour cream, tomatoes, cilantro, and a lime. Remove from pot and serve.
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XO
Corey, Darryl, Big D & Little D
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This Cheesy Enchilada Orzo recipe is a simple supper with a great blend of flavors and textures: chewy orzo, tender veggies, and a spicy, creamy sauce.
- 1 cup uncooked Orzo
- ½ block cream cheese cubed
- 1 cup cheddar cheese
- 2 cups vegetable stock
- 1 cup enchilada sauce
- 1 can black beans
- 1/2 cup whole kernel corn
- ½ diced red bell pepper
- ½ diced green bell pepper
- ¼ cup chopped green chilies
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In a large skillet, cook peppers and corn over medium-high heat until they start to soften.
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Add in vegetable stock and orzo, cover, and cook for 20 minutes. Stir occasionally.
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Uncover, add in cream cheese, black beans, enchilada sauce, cheddar cheese, and green chilies. Cook for an additional 10 minutes.
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Serve with sour cream, tomatoes, cilantro, and a lime.
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Remove from pot and serve.
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