Slow Cooker Enchilada Pasta

Ladies and gentlemen - we have water!!! 🚰 I'm happy to report that we finished up week 4 of our kitchen remodel with a fully functioning faucet and sink.. with a garbage disposal!   I've never looked forward to washing dishes in the kitchen so much in my life.  😅 You don't realize how much you take the accessibility to water in the kitchen for granted, until it's taken away.  

Restoring the water was a big step in our kitchen remodel project.  And I'm excited about ticking some of these big things off the list because that means that we're getting closer and closer to having a fully useable cooking space again.  But while we wait (patiently🥴) on our new and improved space to be finished - we're trying to make the most of our time.  The busy holiday season will be here before I know it so I'm doing my best to embrace the calm before the storm.  😂

I have to say that our contractor has made our remodeling process as painless as possible.  When I start to feel overwhelmed, he kindly reminds me that the chaos and clutter are both necessary and temporary.  Going through this process has also taught me that taking a break from the construction zone by leaving the premises is a necessary component to maintaining my sanity.  So... we escaped the Georgia mountains last weekend.  The weather was glorious, the company was exceptional and the food and wine were extraordinary. 🍁 There's no better time to visit the mountains than on a crisp, Fall day.  ⛰

I can see the finish line on this kitchen project and I'm getting anxious to start using my two ovens and stocking my new, and improved, pantry.  I can almost taste the pies that will soon be baking in the ovens. 🥧 There will be no pies this week though - we've all had to evacuate and let the floor guys take over the space and work their magic.  😁

Since we can't even be in the house this week while they sand and stain our floors, there won't be any cooking going on so I thought I'd share a recipe from a few weeks ago.  This slow cooker enchilada pasta was a huge hit with my family.  The recipe called for orzo pasta - and my orzo had been packed away so I substituted this ditalini pasta.  And I'm just going to go ahead and blame the lack of cilantro on the remodel, even though I really just didn't have any of that either.  😜

Slow Cooker Enchilada Pasta
14.5-ounce can fire roasted diced tomatoes
10-ounce can mild enchilada sauce
4.5-ounce can chopped green chiles, drained
1/2 cup vegetable broth
1 cup corn kernels, frozen
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 pasta
2 tablespoons chopped fresh cilantro leaves (optional)

Combine fire roasted tomatoes, enchilada sauce, green chilies and vegetable broth, corn and black beans.  Season with salt and pepper. 

Optional step - You can put the mixture into a ziploc freezer bag and save this meal for another day if you prefer.  I also like to write the directions on the bag - just in case I forget.  😂

Pour mixture into slow cooker.  ​Top with cream cheese.

Cover and cook on low 7-8 hours. 

Uncover and stir in orzo.  Cook on high 15-20 minutes.  Add more broth if needed to adjust consistency. 

Garnish with cilantro and serve with tortilla chips - if you have them.  😉

​Ciao!

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