Rodriquez Chicken Tacos - Miranda and Seth

Ingredients:
2 lbs. boneless skinless chicken thighs
1 T. canola oil
1 T. flour
1 8oz. can tomato sauce
1 T. taco seasoning
1 t. garlic powder
1/2 t. salt
1/8 t. pepper
16 corn tortillas (6 inches), warmed
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 10-12 minutes or until a thermometer reads 180º.

Using tongs, remove chicken from water; cool slightly. Reserve 1/2 c. cooking liquid for sauce. When cool enough to handle, shred chicken.

In a large saucepan, heat oil over medium heat. Stir in flour until smooth; cook and stir 2-3 minutes or until golden brown. Gradually stir in reserved cooking liquid. Return to a boil; cook and stir 2 minutes longer.

Stir in tomato sauce and seasonings; heat just to a boil. Stir in shredded chicken. Serve with tortillas with toppings of your choice.