One Pot Enchilada Orzo Pasta

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 6 customer reviews
One Pot Enchilada Orzo Pasta
One Pot Enchilada Orzo Pasta


Mealthy Tip

If you're gluten-free, try using white or brown rice instead of orzo. You can easily make your own enchilada sauce at home, but using store-bought means that this delicious recipe is ready in half an hour. In summer, use fresh corn kernels instead of canned.

Nutrition Facts

Per Serving: 499 calories; 7g fat; 86.9g carbohydrates; 22g protein; 16mg cholesterol; 2726mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 499 Calories from Fat67
% Daily Value*
Total Fat 7g 11%
Saturated Fat3g 17%
Trans Fat0.2g
Polyunsaturated Fat1.0g
Monounsaturated Fat1.9g
Cholesterol 16mg 5%
Sodium 2726mg 114%
Total Carbohydrate 86.9g 29%
Dietary Fiber13g 53%
Protein 22g
Vitamin A51% Vitamin C18%
Calcium12% Iron33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(6 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

This enchilada orzo pasta was so good, even my kids enjoyed it. The red sauce was perfect. I know this was supposed to be a vegetarian recipe but I added chicken to mine. Overall it was really good and am going to add it to our family's weekly rotation.

Image of Laura Griffin

Laura Griffin says:

I made this orzo pasta dish with enchilada sauce it was really good. I love red sauce, so I could pour it on anything and be happy. The corn, black beans and cheese in this dish made it more authentic-tasting to me. I would definitely make this again.

Image of DC Cote

DC Cote says:

I used homemade red enchilada sauce for this recipe and it turned out great. Careful not to overcook the orzo so it doesn't get mushy. Honestly, I can't think of anything that would make this recipe better, but maybe extra cheese?

Image of Sheila Long

Sheila Long says:

Good flavor! I used frozen corn instead of canned, I think it tastes more fresh. I also used chicken broth instead of veggie broth.

Image of Jeremy Hughes

Jeremy Hughes says:

I left my orzo in the pot a little longer than I should have. Because it's technically pasta, it was a little too tender. Still, the flavor was really good, especially the enchilada sauce. I really didn't need any toppings, except maybe sour cream.

Image of Kristi Rittby

Kristi Rittby says:

I’m not sure how this recipe is proportioned. This was way too much liquid to be absorbed by that amount of orzo! I scooped about a cup out and tried to cook it off uncovered and on higher heat. I still ended up with a soupy dish. This is the second recipe I’ve tried from this app that has had very skewed ingredient proportions, and I’m hesitant to try more. The flavor is good. We added a finely chopped jalapeño to the pot with everything else. That was a good addition.