Prep 5 mins
Cook 20 mins
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.
- 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
- 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.
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.
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.
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.