Pulled Pork Enchilada Skillet
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.
Servings 6
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.
- 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
COOKING SUGGESTIONS: You can also add 1-15 oz can of pinto, black or kidney beans (drained) and/or ½ cup corn. If you're a cheese lover, feel free to melt more cheese over the final dish.
SERVING SUGGESTIONS: Add your favorite toppings like avocado, radishes, tomatoes or sour cream.
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.
