RICO RODRIGUEZ' MOM'S CHICKEN TACOS

Rico Rodriguez' Mom's Chicken Tacos image

Provided by @MakeItYours

Number Of Ingredients 10

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

Steps:

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 170°. , 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.