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.
Provided by Cookingfor7
Categories Chicken
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in the bottom of a large heavy saucepan. Saute onions in butter until tender.
- Stir in flour and cook to create a light roux.
- Slowly stir in chicken broth, then add remaining ingredients.
- 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.
Nutrition Facts : Calories 383.3, Fat 18.6, SaturatedFat 9.5, Cholesterol 54, Sodium 1953.9, Carbohydrate 32.6, Fiber 2.2, Sugar 6, Protein 21.7
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