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  • Total Time

    Prep: 30 min. Cook: 10 min.


  • Makes

    6 servings

  • Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon canola oil
  • 1 tablespoon all-purpose flour
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon taco seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 corn tortillas (6 inches) or taco shells, warmed
  • Optional toppings: shredded cheddar cheese, shredded lettuce and chopped tomatoes
  • Directions

  • Place chicken in a Dutch oven; add water to cover. Bring just to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until a thermometer inserted in chicken reads 180°.
  • Using tongs, remove chicken from pan; reserve 1/2 cup cooking liquid. Cool chicken slightly. Shred when cool enough to handle.
  • In a large saucepan, heat oil over medium heat. Stir in flour until smooth; cook and stir until golden brown, about 2 minutes. Gradually whisk in reserved cooking liquid. Bring to a boil; cook and stir 2 minutes longer.
  • Stir in tomato sauce and seasonings; return to a boil. Stir in shredded chicken; heat through, stirring occasionally. Serve in tortillas with toppings if desired.

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