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    You are in: Home / Recipes / Chicken and Flour Tortilla Dumplings Recipe
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    Chicken and Flour Tortilla Dumplings

    Chicken and Flour Tortilla Dumplings. Photo by cookNnana60

    1/7 Photos of Chicken and Flour Tortilla Dumplings

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Parkers Mom's Note:

    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.

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    Units: US | Metric


    1. 1
      Fill 4-quart pot half full with water.
    2. 2
      Boil chicken until tender.
    3. 3
      While chicken is cooking, slice tortillas with a sharp knife 5 slices across and one slice through the middle.
    4. 4
      Remove cooked chicken and shred with a fork or cut into cubes.
    5. 5
      Place chicken, cream of chicken soup, butter, salt and pepper into boiling chicken broth.
    6. 6
      Bring to a rolling boil.
    7. 7
      Drop individual tortillas into pot one piece at a time.
    8. 8
      Do not stir, you can pat the top of the dumplings and move them around slightly with a wooden spoon.
    9. 9
      Boil medium/high heat for 12 minutes.
    10. 10
      Remove from heat.
    11. 11
      Add 1 cup of milk and move the dumplings around gently to mix the milk.

    Ratings & Reviews:

    • on September 15, 2012

      This was delicious; however I added carrots, onions, peas and parsley for flavor and to make it more filling. Also instead of making broth, I used canned chicken broth, which worked out fine.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2010


      This recipe is awesome! My family of 6 devoured it, had seconds and we still had leftovers! The only substitution I made was after the chicken was cooked, I replaced half the water with chicken stock. Delicious and so easy. My husband was baffled by the dumplings and even after I told him they were tortillas, he was still amazed.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2013


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)


    Nutritional Facts for Chicken and Flour Tortilla Dumplings

    Serving Size: 1 (142 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 262.4
    Calories from Fat 131
    Total Fat 14.6 g
    Saturated Fat 6.9 g
    Cholesterol 46.0 mg
    Sodium 670.7 mg
    Total Carbohydrate 21.5 g
    Dietary Fiber 1.0 g
    Sugars 0.9 g
    Protein 10.9 g

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