Chicken and Flour Tortilla Dumplings


  • 1 cupmilk
  • ½ cupbutter (not margarine)
  • 2 (10 ½ ounce) canscream of chicken soup
  • 14 ouncesof aztecburrito-size flour tortillas
  • 3 boneless skinless chicken breasts

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, butte...

View full recipe at SpringPad


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