Southwest Chicken and Dumplings

“I had a few cups of enchilada seasoned shredded chicken in the fridge to use up and wanted some chicken and dumplings. I figured that I would just go with the "southwest" theme, and ended up with a dish that we all love. For more spice, just choose a hot salsa.”
READY IN:
2hrs 20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in the bottom of a large heavy saucepan. Saute onions in butter until tender.
  2. Stir in flour and cook to create a light roux.
  3. Slowly stir in chicken broth, then add remaining ingredients.
  4. The flour tortillas will take a while to start absorbing the liquid and become dumpling-like. Simmer for at least two hours until tortillas become swollen and soft, replacing liquid with water or chicken broth as it evaporates and is soaked up by the tortillas. I usually start mine about 2:00 in the afternoon and let it simmer for several hours until dinner.

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