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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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