CHICKEN AND FLOUR TORTILLA DUMPLINGS
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.
Provided by Parkers Mom
Categories One Dish Meal
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Fill 4-quart pot half full with water.
- Boil chicken until tender.
- While chicken is cooking, slice tortillas with a sharp knife 5 slices across and one slice through the middle.
- Remove cooked chicken and shred with a fork or cut into cubes.
- Place chicken, cream of chicken soup, butter, salt and pepper into boiling chicken broth.
- Bring to a rolling boil.
- Drop individual tortillas into pot one piece at a time.
- Do not stir, you can pat the top of the dumplings and move them around slightly with a wooden spoon.
- Boil medium/high heat for 12 minutes.
- Remove from heat.
- Add 1 cup of milk and move the dumplings around gently to mix the milk.
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