Shred the meat from the turkey breast using two forks. Put in an oven safe sauté pan over medium heat with a little olive oil. Add the canned tomatoes and chilies as well as the dry spices. Cook over medium heat allowing the liquid to evaporate and sear the meat a little. Deglaze the pan with the wine and Worcestershire. Add the pat of butter to the pan for extra flavor. Taste and adjust flavors as desired. The meat can be held over low heat or in a crock pot until ready to serve.
Chicken could be used in place of the turkey.
This recipe also makes a great salad topping or omelet filling.