Pulled Pork Enchilada Skillet
I love having a big bowl of leftover pulled pork in the fridge, because it can be put to so many uses! This enchilada skillet is one of my favorite ways to use it up and it's ready in less than 20 minutes!
Servings 4 servings
Calories 464 kcal
12 corn tortillas cut into bite-sized pieces 3 cups leftover pulled pork 10 ounces diced tomatoes with chiles 1 can 10 ounces red enchilada sauce 1 can 8 ounces tomato sauce 1 can 1/2 cup grated cheddar cheese 1/4 cup diced cilantro
Spray a large skillet with non-stick cooking spray and heat the pan over medium heat.
Add the corn tortillas and pulled pork to the pan and cook for 2 minutes, stirring often, just until heated through.
Add the diced tomatoes, enchilada sauce, and tomato sauce to the pan and stir to combine. Cover and cook 5 minutes or until hot and bubbly.
Sprinkle on the cheese, stir to combine, and cook 1 more minute.
Sprinkle on chopped cilantro before serving.
Calories: 464 kcal | Carbohydrates: 46 g | Protein: 39 g | Fat: 14 g | Saturated Fat: 6 g | Cholesterol: 94 mg | Sodium: 1113 mg | Potassium: 959 mg | Fiber: 7 g | Sugar: 9 g | Vitamin A: 1010 IU | Vitamin C: 12.2 mg | Calcium: 206 mg | Iron: 3.7 mg