Place all ingredients into the slow cooker EXCEPT for the orzo pasta.
Cook on high heat for 3-4 hours or low heat for 6-8 hours - just until ingredients are warmed through and cream cheese is melted.
Remove the lid, pour in the orzo pasta, and mix together all the ingredients until everything is completely incorporated.
Put the lid back on and continue to cook on high for 15-30 minutes or until the pasta is cooked. Add more chicken broth as needed (adding a couple of Tablespoons at a time) to make sure that the pasta has enough liquid to cook thoroughly.
When pasta is ready, mix everything together and scoop into bowls. Top with your favorite enchilada toppings (salsa, guacamole, fresh cilantro, sour cream, etc).
Notes
Enchilada toppings are not included in nutritional information