Chicken And Tortilla Dumplings Recipes

CHICKEN AND FLOUR TORTILLA DUMPLINGS

Steps:

• Fill 4-quart pot half full with water.
• Boil chicken until tender.
• While chicken is cooking, slice tortillas with a sharp knife 5 slices across and one slice through the middle.
• Remove cooked chicken and shred with a fork or cut into cubes.
• Place chicken, cream of chicken soup, butter, salt and pepper into boiling chicken broth.
• Bring to a rolling boil.
• Drop individual tortillas into pot one piece at a time.
• Do not stir, you can pat the top of the dumplings and move them around slightly with a wooden spoon.
• Boil medium/high heat for 12 minutes.
• Remove from heat.
• Add 1 cup of milk and move the dumplings around gently to mix the milk.

CHICKEN TORTILLA DUMP DINNER

Steps:

• Preheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with the oil.
• Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.
• Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

EASIEST EVER CHICKEN AND DUMPLINGS RECIPE - (3.8/5)

Steps:

• Bring the broth and desired seasonings (bouillon, salt, pepper, garlic salt, poultry seasoning) to a boil in a large (preferably non-stick) pot over medium-high heat. Drop the tortilla strips, one at a time, into the boiling broth, gently pushing them down to the bottom. Resist the urge to stir as they are fragile and will fall apart if stirred too much. Cook for about 10 to 15 minutes or to your liking, lightly shaking the pot occasionally to move them around. Remove from heat and gently stir in the butter, milk, and cooked chicken. Refrigerate leftovers. Reheat in the microwave, adding a dab of milk, if needed.

SUPER EASY CHICKEN AND DUMPLINGS

Steps:

• Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

HOMEMADE CHICKEN AND DUMPLINGS WITH TORTILLA

Steps:

• Place a large saucepan or Dutch oven on the stovetop and bring 8 cups of water to the boil.
• Add in your chicken and chopped veggies, and stir in your chicken stock cubes.
• Add salt and pepper to taste.
• Allow the ingredients to slowly simmer away on the stovetop for at least 45 minutes.
• When the chicken is cooked through, and the skin is beginning to fall off, remove it from the pot.
• Allow the chicken to cool before removing the skin and pulling the meat from the bones.
• Cut the chicken into small chunks and leave it on the side.
• Pour your cream of chicken soup into the pot of chicken broth, and once again, bring it to a rolling boil.
• Now, slice up your 8-inch tortillas into thin strips, and add each strip to the boiling chicken broth.
• Once you've added all of your tortilla strips, place your chicken back into the pot again.
• Simmer the mixture for a further 10 min.
• Continuously stir to keep the tortillas from all clumping together.
• Serve your chicken and tortilla dumplings nice and hot, straight from the pot!

CHICKEN AND DUMPLINGS WITH TORTILLAS

Steps:

• Place chicken broth into a dutch oven or large heavy bottom pot over medium heat. Whisk in cream of chicken soup and cream of celery soup. Allow to simmer for 10 minutes.
• Stir in frozen carrots, cooked chicken, onion powder, garlic, salt, and pepper. Bring mixture to a gentle boil.
• Cut tortillas into 1" squares, using a pizza cutter, then gently add the tortillas to the soup. Press them down to submerge, but do not stir vigorously as they will tear.
• Once again bring to a gentle boil, then reduce heat, and allow to simmer for 15 minutes. Remove from the heat and gently stir in milk. Serve immediately.

FLOUR TORTILLA CHICKEN AND DUMPLINGS

Steps:

• Cook chicken until tender.
• Remove meat from bones when cool enough to handle.
• Reserving liquid.
• Place all the ingredients except flour tortillas in chicken broth in which chicken was cooked.
• Add enough water to make approximately 2 quarts.
• Bring to a rolling boil.
• Drop in tortilla pieces.
• Cover pan and let simmer for about 15 minutes.