This pulled pork enchilada skillet is a one-pan meal that easily gets to the dinner table in 30 minutes. Made with leftover pulled pork, enchilada sauce, corn tortillas and cheese, this family-friendly meal is perfect for any busy weeknight.
Find more leftover pulled pork recipes here.
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Laura says :
Why this recipe works
- Big flavor: This dish is packed with flavor and you can pile on more flavor and textures with all the toppings you like.
- Fast and simple: This one pan meal is easy to throw together and ready in 30 minutes! And you get to make it with leftover pulled pork!
- Turn up the heat: …if you want! You can easily adjust the spice level by using mild or hot enchilada sauce and chile powder.
- Meal Prep Friendly: Feel free to chop everything ahead of time to get dinner on the table even faster. This dish also reheats like a dream making leftovers even more delicious!
Ingredients you need
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- Pulled pork: This is a great way to use up leftover pulled pork. If your pork has barbecue sauce on it, you can choose if you want to leave it for extra flavor or give it a quick rinse. Leftover carnitas are also be perfect for this recipe. I used leftover pulled pork from my oven pulled pork recipe.
- Onion: You can use regular brown or white onions.
- Red bell pepper: I prefer red bell peppers as they add a touch of sweet, but you can also use green, yellow or orange varieties.
- Garlic cloves: I prefer the flavor of fresh garlic, but you can use garlic powder instead.
- Diced green chilies: Since I was using a red sauce, I added some mild green chilies for more flavor.
- Enchilada sauce: You can control the heat by using mild or hot enchilada sauce. I used red, but you could also make this dish with green enchilada sauce.
- Tortillas: I used corn tortillas, but you can also use flour tortillas. To keep the carb count low, use zero carb tortillas.
- Fresh cilantro:Â I love fresh cilantro. You can also use parsley, chives or green onions. Again, fresh herbs add more flavor, but you could use dried herbs.
- Monterey Jack cheese: You can use any variety of cheese like cheddar, pepper Jack or Mexican cheese blend.
- Toppings: Chopped green onions, avocado, slices of fresh jalapeño, sour cream, radishes, chopped tomatoes and wedges of lime.
- Pantry staples: Extra virgin olive oil, cumin, chili powder, paprika, salt and pepper. Chile powder comes in mild, medium and hot varieties and also comes in red or green varieties. Use whichever variety you like.
Step-by-step directions
- Sauté the veggies. Add chopped onions and bell pepper to hot oil and cook until softened.
- Add meat. Stir in pulled pork and cook until warm. Stir in the garlic, seasonings, and half of the enchilada sauce and let cook for several minutes.
- Simmer. Pour in remaining sauce, cilantro, cheese mix it in. Stir in tortilla strips, cover with lid and simmer for 10 minutes.
- Top with cheese. Add more cheese, green onions and cilantro and cover until cheese is melty. Top with avocado chunks and jalapeño slices.
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Expert tips and recipe FAQs
If you don’t have a lid that fits your skillet, use some foil or a baking pan. This traps the steam which helps the tortillas absorb that yummy enchilada sauce.
You can also add your favorite veggies to this dish. Some fun swaps include beans, corn, chopped greens (like spinach, chard or kale), diced tomatoes or zucchini.
If you like your enchilada skillet a little more wet, feel free to add more sauce or a little water. And cheese lovers, feel free to pile on more cheese to your liking!
Serve with your favorite toppings and add a side salad to make it a filling and nutritious meal.
Storing/Freezing Instructions
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
This dish is hearty and filling on its own, especially when you add delicious toppings like avocado, tomatoes and sour cream. I like to serve it with a nice green salad, to add extra veggies to the meal.
Although enchiladas are typically made with corn tortillas, this fast one pan meal can be made with either corn or flour tortillas. You can also use low carb tortillas. My kids like to swap out the tortillas and serve this with crunchy tortilla chips!
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Pulled Pork Enchilada Skillet
Ingredients
- 2 tablespoon extra virgin olive oil
- ½ cup onion chopped
- ½ red bell pepper chopped
- 1 garlic clove minced
- 12 oz pulled pork
- 4 oz diced green chiles canned
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon chile powder
- ¼ teaspoon paprika
- 4 corn tortillas cut into strips
- 15 oz red enchilada sauce
- ½ cup chopped cilantro divided
- 1 cup Monterey Jack cheese shredded
- 1 green onion chopped
- 1 jalapeño sliced (optional)
- 1 avocado chopped (optional)
Instructions
- Add oil to a cast iron skillet over medium heat. When hot, add chopped onions and bell pepper and sauté until softened, about 2-3 minutes.
- Stir in pulled pork and cook until warm then add garlic, seasonings, and ½ of the enchilada sauce. Let it cook for several minutes.Â
- Pour in the remaining sauce, ¼ cup chopped cilantro and ½ cup shredded cheese. Stir until mixed in.
- Stir in tortilla strips, cover with a lid and simmer for 5-10 minutes.
- Top with remaining cheese, cilantro and green onions, then cover again until the cheese is melty. Serve with chopped avocado, jalapeño slices or your own favorite toppings.
Notes
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura BasharÂ
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
