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One Pot Enchilada Orzo | lecremedelacrumb.com

One Pot Enchilada Orzo

A single dish is all you need to fix this flavorful one pan enchilada orzo and make it an instant family favorite.
Course Main Course
Cuisine Mexican
Diet Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
0 minutes
Total Time 30 minutes
Servings 4 servings
Calories 214kcal
Author Tiffany


  • 1 cup dry orzo pasta
  • 2 cups low sodium chicken broth (sub vegetable broth for vegetarian)
  • 2 15-ounce cans mild or medium red enchilada sauce
  • 1 15-ounce can yellow corn drained and rinsed
  • 1 15-ounce can black beans drained and rinsed
  • 1 tablespoon taco seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt or to taste
  • ½ cup shredded Mexican-blend cheese
  • optional toppings: avocado, tomatoes, chopped cilantro, olives, sour cream, cottage cheese, salsa


  • Combine orzo, broth, enchilada sauce, corn, beans, and seasonings in a large nonstick (or well-greased) pot and sitr to combine. Cover and cook over medium-low heat 20-25 minutes, until liquid is absorbed and orzo is tender.
  • Uncover, stir, and sprinkle cheese over the top. Cover again and allow to cook 1-2 minutes until cheese is melted. Add any desired toppings and serve.


Serve with your favorite enchilada toppings. 


Calories: 214kcal | Carbohydrates: 31g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 780mg | Potassium: 218mg | Fiber: 2g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg