Southwest Chicken and Dumplings

I had a few cups of enchilada seasoned shredded chicken in the fridge to use up and wanted some chicken and dumplings. I figured that I would just go with the "southwest" theme, and ended up with a dish that we all love. For more spice, just choose a hot salsa.

• Ready In: 2 hrs 20 mins
• Serves: 10

Ingredients

• 6  tablespoons butter
• 6  tablespoons flour
• 1⁄2 cup onion, chopped
• 12  cups chicken broth
• 1 (4 ounce) can diced green chilies, undrained
• 1 (14 ounce) can  creamed corn, undrained
• 1  cup salsa
• 2  cups  shredded  cooked chicken, seasoned with
•  southwest seasoning
• 8  ounces processed cheese, cubed
• 10  flour tortillas, cut in strips

Directions

1. Melt butter in the bottom of a large heavy saucepan. Saute onions in butter until tender.
2. Stir in flour and cook to create a light roux.
3. Slowly stir in chicken broth, then add remaining ingredients.
4. The flour tortillas will take a while to start absorbing the liquid and become dumpling-like. Simmer for at least two hours until tortillas become swollen and soft, replacing liquid with water or chicken broth as it evaporates and is soaked up by the tortillas. I usually start mine about 2:00 in the afternoon and let it simmer for several hours until dinner.