Southwest Chicken and Dumplings |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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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. Ingredients:
6 tablespoons butter |
6 tablespoons flour |
1/2 cup onion, chopped |
12 cups chicken broth |
1 (4 ounce) can diced green chilies, undrained |
1 (14 ounce) can creamed corn, undrained |
1 cup salsa |
2 cups shredded cooked chicken, seasoned with |
southwest seasoning |
8 ounces processed cheese, cubed |
10 flour tortillas, cut in strips |
Directions:
1. Melt butter in the bottom of a large heavy saucepan. Saute onions in butter until tender.
2. Stir in flour and cook to create a light roux.
3. Slowly stir in chicken broth, then add remaining ingredients.
4. 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.
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