Tuesday, November 22, 2011

Easy Chicken and Tortilla Dumplings


Yummy and easy recipe I came up with.I have been hearing how you can make dumpling with flour tortillas so decided to give it a try and add a few experimental ingredients as well.This would work well if you just did not have time to make the traditional dumpling.To make even quicker, boil chicken the night before and refrigerate until ready to cook.This way your not trying to remove hot chicken from the bone or waiting for it to cool so you can.Also,a great way to use up some of that left-over Thanksgiving turkey!




  • 4  chicken breast or chicken of choice
  • 14 ounces of burrito size flour tortillas
  • (10 1/2 ounce) can cream of chicken soup
  • 1 (10 1/2 ounce) can of cream of celery soup
  • 2 tbl.spn butter 
  • 1/3 cup cream
  • salt and pepper to taste
  • couple dashes of basil

  1. Fill 4-quart pot half full with broth
  2. Boil chicken until tender.
  3. While chicken is cooking, slice tortillas with a sharp knife 5 slices across and one slice through the middle.
  4. Remove cooked chicken,take off bone and cut in cubes,shred or however you desire.I like to just pull mine apart into big chunks
  5. Place chicken, cream of chicken soup, cream of celery soup, butter, salt, pepper,basil into boiling broth.May need to add a little water if much evaporated while boiling chicken.
  6. Bring to a rolling boil.
  7. Drop tortilla strips into pot one at a time.
  8. Stir gently around the top, not bottom of pot
  9. Boil medium/high heat for 10 -12 minutes.
  10. Add 1/3 cup whipping cream and move the dumplings around gently to mix the cream,then remove from heat

  















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