CALORIES IN ONE FLOUR TORTILLA RECIPES

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CHICKEN AND FLOUR TORTILLA DUMPLINGS RECIPE - FOOD.COM



Chicken and Flour Tortilla Dumplings Recipe - Food.com image

These taste just like the one's your grandmother use to make. They are so thin and perfect. Unless you tell I promise nobody will ever know they are flour tortilla's. If you want to make for a really big crowd, follow the same instructions just use a 6 qt pot and an additional small pack of 8.5 oz shells. Also you can omit the chicken if you want and use canned chicken broth or bouillon cubes.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 12 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 262.5, FatContent 14.6, SaturatedFatContent 7, CholesterolContent 46, SodiumContent 670.7, CarbohydrateContent 21.5, FiberContent 1, SugarContent 0.9, ProteinContent 10.9

HOMEMADE TORTILLAS | JAMIE OLIVER RECIPES



Homemade tortillas | Jamie Oliver recipes image

Yield 12

Number Of Ingredients 1

500 g white masa harina flour

Steps:

  • This works great as a stand-alone recipe, but also as a component in Jamie’s Taco Party from Together – see the full collection of menus here. ON THE DAY You can’t beat the smell and taste of homemade tortillas. Measure out 700ml of boiling kettle water and let it cool for 5 minutes. Put the flour into a large bowl with a pinch of sea salt and make a well in the middle, then pour in the hot water. Use a fork to gradually mix in the flour, until it starts to come together. Bring into a smooth dough, then, once cool enough to handle, divide into six equal pieces and split each sixth into six balls, giving you 36 in total – cover with a clean damp tea towel as you go to prevent them drying out. Tear off a large sheet of greaseproof paper, fold it in half, place one ball in the middle, press down to flatten, and roll it out between the paper until about 2mm thick, then repeat the process, stacking them in sheets of greaseproof paper as you go so they don’t dry out. Cook three tortillas at a time for 1 minute on each side in a large dry hot non-stick pan on a medium heat. As they’re cooked, stack them up in a clean tea towel so they stay warm until you’re ready to tuck in. Delicious served with Slow-cooked pork belly.

Nutrition Facts : Calories 152 calories, FatContent 1.6 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 3.8 g protein, CarbohydrateContent 31.7 g carbohydrate, SugarContent 0.6 g sugar, SodiumContent 0.2 g salt, FiberContent 2.5 g fibre

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  • This works great as a stand-alone recipe, but also as a component in Jamie’s Taco Party from Together – see the full collection of menus here. ON THE DAY You can’t beat the smell and taste of homemade tortillas. Measure out 700ml of boiling kettle water and let it cool for 5 minutes. Put the flour into a large bowl with a pinch of sea salt and make a well in the middle, then pour in the hot water. Use a fork to gradually mix in the flour, until it starts to come together. Bring into a smooth dough, then, once cool enough to handle, divide into six equal pieces and split each sixth into six balls, giving you 36 in total – cover with a clean damp tea towel as you go to prevent them drying out. Tear off a large sheet of greaseproof paper, fold it in half, place one ball in the middle, press down to flatten, and roll it out between the paper until about 2mm thick, then repeat the process, stacking them in sheets of greaseproof paper as you go so they don’t dry out. Cook three tortillas at a time for 1 minute on each side in a large dry hot non-stick pan on a medium heat. As they’re cooked, stack them up in a clean tea towel so they stay warm until you’re ready to tuck in. Delicious served with Slow-cooked pork belly.
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