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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.”
READY IN:
25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Fill 4-quart pot half full with water.
  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 and shred with a fork or cut into cubes.
  5. Place chicken, cream of chicken soup, butter, salt and pepper into boiling chicken broth.
  6. Bring to a rolling boil.
  7. Drop individual tortillas into pot one piece at a time.
  8. Do not stir, you can pat the top of the dumplings and move them around slightly with a wooden spoon.
  9. Boil medium/high heat for 12 minutes.
  10. Remove from heat.
  11. Add 1 cup of milk and move the dumplings around gently to mix the milk.

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