Chicken and Flour Tortilla Dumplings

Ingredients

• 3 boneless skinless chicken breasts
• 14 ounces of aztec burrito-size flour tortillas

• 2 (10 1/2 ounce) cans cream of chicken soup
• 1/2 cup butter (not margarine)
• 1 cup milk
• salt
• pepper

Directions

1. 1

   Fill 4-quart pot half full with water.

2. 2

   Boil chicken until tender.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Bring to a rolling boil.

7. 7

   Drop individual tortillas into pot one piece at a time.

8. 8

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

9. 9

   Boil medium/high heat for 12 minutes.

10. 10

    Remove from heat.

11. 11

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