2 cups chopped roasted skinless, boneless chicken breast
1 (10-ounce) box frozen mixed vegetables, thawed
1 1/2 cups water
1 tablespoon all-purpose flour
1 (14-ounce) can fat-free, lower-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch-wide strips
1 tablespoon chopped fresh parsley
How to Make It
Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.
While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.
This name is deceiving. It should be Quick Chicken and Tortilla Strips. My kids love dumplings and would never accept tortilla strips as a substitute. I would, but am upset with the false name of the recipe.
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