Chicken and Dumplings With Tortillas Recipe Made Easy

Warm, comforting, and utterly delicious, Chicken and Dumplings with Tortillas is a delightful twist on the classic Southern dish. Traditionally made with fluffy biscuit dumplings, this recipe swaps them out for soft, tender tortillas, creating a unique texture that soaks up all the savory flavors of the chicken stew.

Perfect for chilly evenings or when you crave a hearty meal that feels like a warm hug, this recipe is simple to make yet impressively satisfying.

What makes this dish stand out is its versatility and ease. The tortillas add an unexpected but welcome layer of flavor and substance, making each bite a perfect balance of tender chicken, rich broth, and soft tortilla goodness.

Whether you’re a busy home cook or a food enthusiast looking to try something new, this chicken and dumplings recipe will quickly become a favorite in your rotation.

Why You’ll Love This Recipe

This recipe offers a fresh take on a beloved comfort food. By using tortillas instead of traditional dumplings, it brings a unique texture and flavor that’s both familiar and exciting.

The chicken is cooked to juicy perfection, simmered in a flavorful broth with vegetables, herbs, and spices that fill your kitchen with an inviting aroma.

It’s also incredibly easy to customize. You can switch up the vegetables, use different herbs, or even make it spicier to suit your taste.

The dish is perfect for meal prepping and freezes beautifully, making it a practical choice for busy weeks. Plus, it’s a crowd-pleaser that’s sure to warm hearts and satisfy appetites.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 6 cups chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 3 tbsp all-purpose flour
• 3 tbsp unsalted butter
• 1 cup milk (whole or 2%)
• 6-8 small flour tortillas, cut into strips or squares
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Equipment

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Mixing bowl
• Whisk
• Ladle
• Serving bowls

Instructions

1. Prepare the chicken: Heat olive oil over medium heat in your Dutch oven. Add the chicken pieces and season with salt and pepper. Brown the chicken for about 5-7 minutes until golden on all sides. Remove the chicken and set aside.
2. Sauté the vegetables: In the same pot, add butter. Once melted, add the chopped onions, carrots, celery, and garlic. Cook for about 5 minutes until the vegetables are softened and fragrant.
3. Add flour: Sprinkle the flour over the cooked vegetables, stirring constantly to form a roux. Cook for 2 minutes to remove the raw flour taste.
4. Add broth and herbs: Slowly whisk in the chicken broth to avoid lumps. Add the dried thyme, rosemary, and bay leaf. Stir well.
5. Simmer the stew: Return the browned chicken to the pot. Bring the mixture to a boil, then reduce heat and let it simmer gently for 25-30 minutes, or until the chicken is tender and cooked through.
6. Add the milk: Stir in the milk to make the broth creamy. Adjust seasoning with salt and pepper if needed.
7. Prepare the tortillas: While the stew simmers, cut the tortillas into strips or squares. You can lightly toast them in a dry pan for a minute if you prefer a bit of crispness.
8. Add tortillas to the stew: Just before serving, stir the tortilla pieces into the hot stew. Let them soak for 2-3 minutes until soft but not mushy.
9. Garnish and serve: Remove the bay leaf. Ladle the stew into bowls and garnish with fresh parsley. Serve hot and enjoy the comforting flavors.

Tips & Variations

For an extra depth of flavor, try adding a splash of white wine or a teaspoon of smoked paprika to the broth before simmering.

• Vegetable swaps: You can add peas, corn, or green beans for more color and texture.
• Spicy twist: Add a pinch of cayenne pepper or a diced jalapeño to the sautéed vegetables for some heat.
• Gluten-free option: Use gluten-free tortillas and a gluten-free flour blend for the roux.
• Cheese addition: Stir in some shredded cheddar or Monterey Jack before serving for a richer dish.
• Make it vegetarian: Substitute chicken with hearty mushrooms and use vegetable broth instead.

Nutrition Facts

Serving Suggestions

This chicken and dumplings with tortillas dish pairs wonderfully with a simple green salad tossed in a light vinaigrette to balance the richness of the stew. For a more indulgent meal, serve alongside creamy mashed potatoes or buttery roasted vegetables.

To round out the meal, consider a crusty bread roll or cornbread to mop up the delicious broth. A chilled glass of white wine or a light beer complements the flavors beautifully, making it perfect for family dinners or casual entertaining.

Conclusion

Chicken and dumplings with tortillas is a comforting, hearty meal that brings a fresh twist to a timeless classic. The use of tortillas instead of traditional dumplings adds a unique texture and flavor that’s sure to delight your taste buds.

This recipe is easy to prepare, customizable, and perfect for cozy nights when you want to indulge in something warm and satisfying.

Whether you’re a seasoned home cook or a beginner, this dish offers a fantastic way to enjoy wholesome ingredients in a delicious, crowd-pleasing format. Give it a try and discover a new family favorite that’s both simple to make and truly comforting.

For more cozy and comforting recipes, check out our Hearty Beef Stew Recipe, Classic Chicken Pot Pie Recipe, and Homemade Chicken Noodle Soup.

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