Wondering what to do with all your leftover turkey? How about making enchiladas?! I recently made enchiladas with leftover chicken from making chicken stock, and they were so yummy I ate them three mornings in a row. In fact I’m craving them right now as I write this post!

Recipe adapted from Everyday Paleo.


1 medium onion, minced
2 tablespoons olive oil, butter, or your fat of choice
2 cups tomato puree (make your own using 4 large tomatoes pureed in a food processor)
4 garlic cloves, minced
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1 pound shredded chicken or turkey
optional: cilantro, shredded cheddar, avocado, sour cream


Melt 2 tb fat of choice in a pan and sautee onions until soft. While the onions are cooking, puree 4 tomatoes in a food processor and set aside. Add leftover chicken or turkey, tomato puree, garlic, and spice mix to your pan. Instead of the spices listed above, I simply used a bottle of Mexican Spice Blend which included cumin, garlic, paprika, white pepper, thyme and onion.  Saute for a couple of minutes until well mixed. For directions on how to make this in the oven with uncooked meat or fish, check out the original recipe at Everyday Paleo.

You can serve this over tortillas, but it was delicious without them for the paleo peeps. I topped it with shredded cheddar, cilantro, avocado and sour cream, and isn’t everything is better with sour cream? To make this dish even easier you can just use store bought salsa or enchilada sauce, but the fresh tomatoes are really what make this dish delicious. I’m definitely going to be making this again since I make chicken stock every 1-2 weeks and always have lots of leftover chicken.

Are you turning your turkey leftovers into any creative dishes?