Chicken Enchiladas

When you make meat stock as frequently as we do when following the GAPS Diet, you inevitably have to come up with ideas for using whatever meat is left over from making the stock.  It’s delicious and juicy just plain too, fresh from the broth, or great to add to other soups you are making, but sometimes you’re just looking for something more.

Tonight I’m going to include a couple of recipes for other ways that you can use your chicken meat after you make stock from it.  The first recipe is for chicken enchiladas.  These are legal on stage three if you remove the chili powder and cumin; you can eat them with GAPS-legal tortillas that you make or just plain.  It’s one of my oldest son’s favorite recipes (when he smells it cooking, he dances around the kitchen and says, “Chicken enchiladas, baby!”)  You can find the original recipe at


Chicken Enchiladas

1 medium onion, diced

2 Tbs. coconut oil or ghee

2 cups tomato puree or 4 large tomatoes (I like to get organic strained tomatoes)

1/2 to 1 cup of chicken stock

4 or more garlic cloves, chopped

2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. dried oregano

1/2 tsp. sea salt

about 1 lb. cooked chicken (in chunks or shredded)


1.  Saute the onion in the oil for a couple of minutes until soft.

2.  Add all the remaining ingredients except for the chicken.  Simmer for about 20 minutes, stirring occasionally.  When the sauce is beginning to thicken, add the cooked chicken and heat through.

3.  Serve with sliced avocados, lime wedges, and cilantro; you can also serve it with homemade sour cream or yogurt on top as well.  This dish may be eaten plain or served with GAPS-legal tortillas.



Didn’t have any of the little extras to make it look pretty when I made it this last time, but it was still delicious 🙂



Enjoy the recipe that made my son smile on Intro for the first time in weeks 😀

~ Alicia




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