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.
Total time: 25 minutes
Prep time: 5 minutes
Cook time: 20 minutes
Yield: 12 serving(s)
Ingredients:
| 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 |
| salt |
| pepper |
Steps:
- 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.
Nutrition Facts:
Calories 262.5, Fat 14.6, Saturated Fat 7, Cholesterol 46, Sodium 670.7, Carbohydrate 21.5, Fiber 1, Sugar 0.9, Protein 10.9
Provided by: Kathryn Burkhalter, Bruce, Florida
Yield: 6 servings
Ingredients:
| 6 chicken leg quarters (5 pounds) |
| 8 cups water |
| 2 celery ribs, chopped |
| 1 small onion, chopped |
| 2 chicken bouillon cubes |
| 1 ½ teaspoons salt |
| 1 teaspoon pepper |
| 1 (10 3/4-ounce) can cream of chicken soup, undiluted |
| 1 (15-ounce) package 8-inch flour tortillas |
Steps:
- Bring first 7 ingredients to a boil in a large Dutch oven; cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Let chicken and broth cool. Skin, bone, and cut chicken into bite-size pieces; set aside. Skim fat from broth. Add soup to broth; bring to a boil.
- Cut tortillas into 2- x 1-inch strips. Add strips, 1 at a time, to briskly boiling broth mixture. Add chicken, reduce heat, and simmer 10 minutes, stirring often to prevent dumplings from sticking.
- Quick Tip: Substitute 8 cups chicken broth for water; omit bouillon cubes; reduce salt to 1/2 teaspoon. Proceed with recipe using 3 to 4 cups chopped cooked chicken.