Chicken And Flour Tortilla Dumplings

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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.

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Steps

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Fill 4-quart pot half full with water.

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Boil chicken until tender.

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While chicken is cooking , slice tortillas with a sharp knife 5 slices across and one slice through the middle.

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Remove cooked chicken and shred with a fork or cut into cubes.

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Place chicken , cream of chicken soup , butter , salt and pepper into boiling chicken broth.

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Bring to a rolling boil.

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Drop individual tortillas into pot one piece at a time.

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Do not stir , you can pat the top of the dumplings and move them around slightly with a wooden spoon.

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Boil medium / high heat for 12 minutes.

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Remove from heat.

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Add 1 cup of milk and move the dumplings around gently to mix the milk.

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Ingredients

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boneless skinless chicken breasts, burrito-size flour tortillas, cream of chicken soup, butter, milk, salt, pepper