Pulled Pork Enchilada Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This pulled pork enchilada skillet comes together in under 20 minutes using leftover shredded pork layered with corn tortillas, red enchilada sauce, and melted cheese. It's a quick, comforting weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 17M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 15m
- Sodium
- 2133mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 393mg
- Calcium
- 198mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 2133MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.