Easy Chicken and Dumplings with Flour Tortillas
Make easy chicken and dumplings with uncooked flour tortillas, chicken broth, rotisserie chicken, and cream. Tender Southern comfort food in minutes!
What if I told you that you could make a delicious pot of chicken and dumplings in about 15 minutes, without mixing, rolling, or cutting homemade dough?
Friends, I discovered the most wonderful shortcut, and it happened completely by accident!
These easy chicken and dumplings are made with refrigerated, uncooked flour tortillas sliced into strips and simmered in chicken broth. The result is surprisingly tender, delicate dumplings in a creamy, comforting broth.
And yes, I actually tested this recipe in my own kitchen!
A Happy Kitchen Accident
It all started when I accidentally purchased a package of uncooked flour tortillas from H-E-B.
I had intended to buy regular tortillas, but these were the refrigerated, ready-to-cook variety. I decided to use them in my Creamy Ham and Cheese Enchilada Casserole.
That casserole turned out beautifully, but something unexpected happened. The tortillas developed a wonderfully soft, tender texture as they baked in the creamy egg mixture.
They reminded me of old-fashioned rolled dumplings!
That got me thinking. What would happen if I sliced the leftover tortillas into strips and simmered them in chicken broth?
Well, I couldn't resist finding out.
I pulled out a pot, poured in some chicken broth, sliced the remaining tortillas, and started experimenting.
About ten minutes later, I had a pot of creamy chicken and dumplings that tasted like Southern comfort food.
Sometimes the best recipes are the ones you never planned to make!
Why You'll Love This Recipe
- No homemade dough required. The uncooked tortillas do the work for you.
- Ready in minutes. The dumplings simmer for approximately 8–10 minutes.
- Wonderful texture. They're soft, tender, and delicate, more like dumplings than noodles.
- Perfect for leftover chicken. A little shredded or diced rotisserie chicken is all you need.
- Simple ingredients. Broth, tortillas, chicken, cream, and a little cornstarch make a satisfying meal.
- Old-fashioned comfort without the fuss. It's a quick alternative when you don't have time to prepare dumplings from scratch.
The Secret: Use Uncooked Flour Tortillas
This is the most important part of the recipe!
I used H-E-B Mi Tienda Ready to Cook Flour Tortillas, which are sold refrigerated and are not fully cooked. (Note: You can use whatever brand your local store carries. Just look in the dairy section, not on the shelf!)
These are different from ordinary packaged flour tortillas.
Because the tortillas contain uncooked dough, they soften and cook directly in the simmering broth, developing a texture similar to traditional Southern flat dumplings.
I haven't tested this recipe with regular, fully cooked tortillas, so I can't promise the same results.
If you don't have an H-E-B nearby, look for refrigerated uncooked flour tortillas at your grocery store. TortillaLand and other ready-to-cook brands may be possibilities, although I haven't tested those substitutions yet.
Ingredients
This is the approximate formula from my first kitchen test.
- 6–7 refrigerated uncooked flour tortillas
- Approximately 4 - 5 cups chicken broth, to start
- A small amount of cooked rotisserie chicken, finely diced or shredded
- ¼ cup heavy cream
- 1 tablespoon cornstarch
- A little cold water or cooled broth, for mixing with the cornstarch
- Salt and black pepper, to taste
- Optional: garlic powder, onion powder, or poultry seasoning
Important: I started with approximately four - five cups of broth but removed quite a bit after cooking and thickening. The final quantity of broth will depend on how thick or soupy you prefer your chicken and dumplings.
How to Make Chicken and Dumplings from Uncooked Tortillas
Step 1: Cut the tortillas
Remove the uncooked tortillas from the package and lay them on a cutting board.
Using a sharp knife or pizza cutter, slice them into strips.
I cut mine slightly wider than traditional Amish noodles but narrower than the thick rolled dumplings I usually make.
Step 2: Heat the broth
Pour approximately four cups of chicken broth into a medium saucepan or pot along with finely diced chicken.
Bring it to a gentle boil.
You can season the broth to taste before adding the tortilla strips.
Step 3: Add the tortilla strips
Carefully add the strips to the hot broth, separating them as needed.
Reduce the heat to maintain a gentle simmer.
Leave the pot uncovered and stir occasionally, being careful not to break the tender strips.
Step 4: Simmer until tender
Cook for approximately 8–10 minutes, checking for doneness.
The tortilla strips should become soft and tender with no raw, doughy centers.
During my test, they curled and folded naturally as they cooked, looking remarkably like homemade flat dumplings.
Step 5: Add the cream
Mix one tablespoon of cornstarch with the heavy cream until smooth.
Stir the mixture into the gently simmering broth and cook for another minute or two, until thickened.
The result should be creamy and lightly thickened, rather than watery.
(Note: I pulled off about a cup of the thickened broth because mine was too soupy. You can adjust yours as you see fit.)
Taste and adjust the seasonings before serving.
What Do Tortilla Dumplings Taste Like?
This was the biggest surprise of my experiment!
I expected the strips might resemble noodles, but they were much closer to traditional Southern rolled dumplings.
They were incredibly soft, light, and tender.
They weren't quite as thick as my usual homemade rolled dumplings, but I actually preferred the thinner texture.
They had the comfort and flavor of chicken and dumplings without the heaviness that sometimes comes with thicker homemade dough.
The creamy broth and little pieces of chicken brought everything together beautifully.
Tips for Success
Choose the correct tortillas. Look specifically for uncooked or ready-to-cook flour tortillas sold refrigerated.
Keep the broth at a gentle simmer. A vigorous boil may damage the delicate strips.
Don't over-stir. Gently move the dumplings around to prevent sticking.
Check for doneness. The dumplings should be fully cooked and tender, not gummy or floury in the center.
Adjust the broth as needed. You can remove excess liquid before adding the cream and thickener.
Use leftover chicken. This is a great way to turn a small amount of rotisserie chicken into a comforting meal.
Variations to Try
I kept my first batch very simple because I wanted to see how the tortillas would behave in broth. Here are a few ideas for future experiments:
- Add more shredded rotisserie chicken for a heartier dinner.
- Include diced carrots and celery for extra flavor and texture.
- Season the broth with thyme, parsley, or poultry seasoning.
- Use a little more cream for an extra-rich sauce.
- Add sautéed onion for a deeper savory flavor.
These are suggestions, not variations I've personally tested with this recipe yet.
Frequently Asked Questions
Can I use regular flour tortillas for chicken and dumplings?
I wouldn't recommend substituting regular fully cooked tortillas without testing them first. This recipe was developed using refrigerated uncooked flour tortillas, which produced a soft, dumpling-like texture.
Are these more like noodles or dumplings?
Definitely dumplings! During my test, the strips cooked up light, soft, and tender. They were thinner than traditional rolled dumplings but had a distinctly dumpling-like texture.
How long do uncooked tortilla dumplings take to cook?
My first batch took approximately 8–10 minutes at a gentle simmer. Cooking time may vary depending on the brand and thickness of the tortillas.
Do I need to cover the pot?
No. I cooked mine uncovered, which allowed me to watch the strips as they softened and make sure they weren't sticking together.
Can I use leftover rotisserie chicken?
Absolutely! That's exactly what I used. Even a small amount of finely diced chicken added flavor and made the dish feel like a complete comfort-food meal.
Can I make these ahead of time?
I haven't tested storing or reheating these dumplings yet. Because they're delicate, I recommend serving them fresh until I've had a chance to test how they hold up in the refrigerator.
More Southern Comfort Food Recipes
If you love this easy chicken and dumplings shortcut, you'll find plenty of other cozy recipes here at Backyard Texas Grill.
For another dumpling option, try our Easy Homemade Chicken and Drop Dumplings. They're fluffy, homemade, and perfect when you're craving a more traditional version.
Our Grandma's Easy Chicken and Rice Casserole is another comforting family favorite.
If you're in the mood for soup, try our Quick and Easy Rotisserie Chicken Noodle Soup or Instant Pot Chicken Noodle Soup.
For something creamy and cozy, there's also Old-Fashioned Creamy Chicken and Wild Rice Soup.
And don't miss the Creamy Ham and Cheese Enchilada Casserole that inspired this entire kitchen experiment!
Final Thoughts
I love a good old-fashioned Southern recipe, but I also love discovering ways to make comfort food easier.
This little experiment reminded me that some of the best kitchen ideas come from asking one simple question: What would happen if I tried this?
A few leftover uncooked tortillas, some chicken broth, a little cream, and a handful of chicken turned into one of the easiest pots of chicken and dumplings I've ever made.
And the best part?
They were absolutely delicious!
If you give these shortcut chicken and dumplings a try, I'd love to hear how they turn out for you.
Happy cooking!
Thanks for Stopping By!
Before you go, please pin some photos to your Pinterest boards!
About the Cook
Hi, I'm Janice! I'm the creator of Out of the Box Baking, a longtime author, and a Texas grandmother who loves good old-fashioned Southern comfort food. I often contribute desserts to Zach and Randi's Backyard Texas Grill, but every now and then I wander into savory territory!
I especially love discovering clever kitchen shortcuts, and this chicken and dumplings recipe was one of my happiest accidents. Who knew a package of uncooked flour tortillas could turn into such tender, delicious dumplings? Sometimes the best recipes come from a little curiosity and a willingness to experiment!
Easy Chicken and Dumplings with Flour Tortillas
These easy chicken and dumplings are made with refrigerated, uncooked flour tortillas instead of homemade dough! The dumplings cook up light, soft, and tender in a creamy chicken broth. Add a little rotisserie chicken, and you've got Southern comfort food in minutes.
Ingredients
- 6–7 refrigerated, uncooked flour tortillas (I used H-E-B Mi Tienda Ready to Cook)
- Approximately 4 cups chicken broth, for cooking (some will be removed)
- ½ cup finely chopped or shredded cooked rotisserie chicken, or to taste
- ¼ cup heavy cream
- 1 tablespoon cornstarch
- 1 tablespoon cold water, for the cornstarch slurry
- Salt and black pepper, to taste
- Optional: garlic powder, onion powder, or poultry seasoning
Instructions
- Prepare the tortillas. Using a sharp knife or pizza cutter, slice the uncooked flour tortillas into strips about ¾ to 1 inch wide.
- Heat the broth. Pour approximately 4 cups of chicken broth into a medium saucepan. Bring to a gentle boil over medium-high heat.
- Add the tortilla strips. Carefully drop the strips into the hot broth, separating them gently so they don't stick together.
- Simmer. Reduce the heat to maintain a gentle simmer. Leave the pot uncovered and cook for approximately 8–10 minutes, stirring occasionally and gently. The strips should become soft and tender, with no raw dough remaining.
- Adjust the liquid. Carefully remove some of the excess broth, leaving enough to surround the dumplings and create a creamy sauce. Reserve the removed broth in case you want to thin the sauce later.
- Add the chicken and cream. Gently stir in the cooked rotisserie chicken and ¼ cup heavy cream. Heat until warmed through.
- Thicken the broth. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour into the gently simmering broth, stirring carefully. Cook for another 1–2 minutes, until the broth thickens.
- Season and serve. Taste and adjust salt, pepper, or other seasonings as desired. Serve warm.
Notes
- Use uncooked tortillas! This recipe was tested with refrigerated H-E-B Mi Tienda Ready to Cook Flour Tortillas. Regular fully cooked tortillas have not been tested and may produce different results.
- Texture: These dumplings are thinner than traditional homemade rolled dumplings but have a wonderfully light, soft, tender texture.
- Broth: I started with approximately 4 cups but drained off quite a bit. Adjust the amount remaining to your preferred consistency.
- Chicken: I used a small amount of finely diced leftover rotisserie chicken. Add more if you prefer a heartier meal.
- Cooking time: My tortilla strips took approximately 8–10 minutes to become tender. Check for doneness rather than relying on time alone.
- Make-ahead: Best served fresh. Refrigeration and reheating have not yet been tested.
