Chicken And Flour Tortilla Dumplings - cooking recipe

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

Preparation

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.