Chicken and Flour Tortilla Dumplings |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 12 |
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These taste just like the one's your grandmother use to make. They are so thin and perfect. Unless you tell I promise nobody will ever know they are flour tortilla's. If you want to make for a really big crowd, follow the same instructions just use a 6 qt pot and an additional small pack of 8.5 oz shells. Also you can omit the chicken if you want and use canned chicken broth or bouillon cubes. Ingredients:
3 boneless skinless chicken breasts |
14 ounces of aztec burrito-size flour tortillas |
2 (10 1/2 ounce) cans cream of chicken soup |
1/2 cup butter (not margarine) |
1 cup milk |
salt |
pepper |
Directions:
1. Fill 4-quart pot half full with water.
2. Boil chicken until tender.
3. While chicken is cooking, slice tortillas with a sharp knife 5 slices across and one slice through the middle.
4. Remove cooked chicken and shred with a fork or cut into cubes.
5. Place chicken, cream of chicken soup, butter, salt and pepper into boiling chicken broth.
6. Bring to a rolling boil.
7. Drop individual tortillas into pot one piece at a time.
8. Do not stir, you can pat the top of the dumplings and move them around slightly with a wooden spoon.
9. Boil medium/high heat for 12 minutes.
10. Remove from heat.
11. Add 1 cup of milk and move the dumplings around gently to mix the milk.
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