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A close up of pulled pork and melted cheese in a cast-iron skillet.

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!
Course Main Course
Cuisine American
Keyword comfort food, easy dinner recipes, weeknight dinner recipes
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 4 servings
Calories 464kcal


  • 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: 464kcal | Carbohydrates: 46g | Protein: 39g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 1113mg | Potassium: 959mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1010IU | Vitamin C: 12.2mg | Calcium: 206mg | Iron: 3.7mg