Christ First Forum

Either boil a whole chicken or boil 4 large breast. Cover with water and add a celery stick, half an onion, 1-2 carrots, salt and pepper and 2 cans of chicken broth ( & I like to add the Watkins poultry base-power--to taste). Boil until meat is tender. Remove the meat and dice up. Discard the vegetables (onions are ok to leave in broth). Add meat back to broth and bring to a boil.

Slice up 7-9 med. size tortillas about 1" wide and long. When broth and meat have come to a boil turn the heat down to med. and add one can of cream of chicken soup, one can of evaported milk, 1/2 stick of butter and the tortilla pieces. Stir together and continue to cook and stir occasionally for another 20 min. or until the tortilla pieces are soft enough to cut easily.

Serve with home made bread, crackers, salad or fruit. It keeps well for 3-4 days. DO NOT FREEZE IT.
It can be reheated in the microwave. You can't mess this recipe up...and you can't stop eating it either!
Enjoy! Pat

Hi Carmela, let me know what you think of this after you try it.

hey pat this one sounds good. I really trust you on this. I like Chicken Enchiladas and Chicken tacos too. we don't have an oven so i don't know if anna could make this one or not. but we can give this a try sometime. thanks pat for the good recipe.

Now this recipe I would love to try.

I have had chicken and dumplings and love that a lot..I have had tortillas before also.

To make a combo of both sounds very interesting and something I would try.

Maybe some day I would try to make this.

This recipe just needs a large soup pot or stock pot to cook everything in. It is really simple and really good. I get hungry for it just
thinking about it! Let me know when you try it. Pat

My wife made this once, It was ok, but no way can it replace her real homemade dumplins. Wonder what people would say if this was the way Cracker Barrel made them??

Hey i would also like to share some recipe....

Yield: 6 servings
Ingredients
6 chicken leg quarters (5 pounds)
8 cups water
2 celery ribs, chopped
1 small onion, chopped
2 chicken bouillon cubes
1 1/2 teaspoons salt
1 teaspoon pepper
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (15-ounce) package 8-inch flour tortillas

Preparation
Bring first 7 ingredients to a boil in a large Dutch oven; cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Let chicken and broth cool. Skin, bone, and cut chicken into bite-size pieces; set aside. Skim fat from broth. Add soup to broth; bring to a boil.
Cut tortillas into 2- x 1-inch strips. Add strips, 1 at a time, to briskly boiling broth mixture. Add chicken, reduce heat, and simmer 10 minutes, stirring often to prevent dumplings from sticking.

Quick Tip: Substitute 8 cups chicken broth for water; omit bouillon cubes; reduce salt to 1/2 teaspoon. Proceed with recipe using 3 to 4 cups chopped cooked chicken.

Hope you would like it..
Thanks....