Recipe by Parkers Mom
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.
Top Review by Mama Tut
I make chicken and dumplins and always have great reviews and people want me to make them and bring them to there house. I have given them away as a gift. So I'm very partial on my southern dumplins. But, I thought I would give this a try not figuring I was reading it right with flour tortillas as I have tried to cook them similar to this before but I thought I would give it a try. It was alot less time then mine and I used a chicken boullian for the chicken broth. Well to my my surprise it came out pretty good. The tortilla has a little different texture but quickly got use to it. Mine started to burn a little on the bottom it said not to stir. It was a very hard thing to not stir as mine has alot of stir well most of the southern foods I make needs lots of stirring. But, I give it a five star. Great flavor, cheaper than my dumplins, alot quicker and can't wait to share.
- 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
Directions See How It's Made
- 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.