CHICKEN AND FLOUR TORTILLA DUMPLINGS (So Easy)
READY IN:
25mins
SERVES: 12
INGREDIENTS
• 3 boneless skinless chicken breasts
• 14 ounces of burrito-size flour tortillas
• 2 (10 1/2 ounce) cans cream of chicken soup
• 1⁄2 cup butter (not margarine)
• 1cup milk
• salt
• pepper
DIRECTIONS
• Fill 4-quart pot half full of 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.
