Braised Chicken Enchilada Tacos

Make a roux by melting the Butter (2 Tbsp) and whisking in the All-Purpose Flour (3 Tbsp). Let it cook for 2 minutes over low heat. The best way to tell if your roux is ready to work with is by smelling it! Once you no longer smell flour and only get a whiff of butter, it's ready!

Toss in the Chili Powder (2 Tbsp), Ground Cumin (1 tsp), Garlic Powder (1 tsp), Cayenne Pepper (1/2 tsp), and Ground Black Pepper (1/2 tsp) and cook for another minute, stirring to coat in the roux. This will toast the seasonings a little bit and also help to get rid of the flour taste.

Whisk in the Low-Sodium Chicken Broth (480 mL) until there are no longer any lumps. The hot and cold contrast of the roux and liquid will help reduce the amount of lumps. Bring to a simmer then reduce to low until thickened. Keep warm until needed.

Place the Oil (2 Tbsp) in a separate large pot and tilt to evenly coat. Heat to medium-high. Once hot, sear the Bone-in, Skin-on Chicken Thighs (4) skin-side down for 5-6 minutes or until crispy brown.

Flip over and cook for another 2 minutes. Remove to a plate and allow to drain.

Transfer thighs to enchilada sauce and add the Diced Tomatoes (1 can). Cover and simmer for 45 minutes. When finished, the chicken will be fork tender and fall right off the bone. Discard the bone and skin. Season chicken with Kosher Salt (to taste) as desired.

Stuff into White Corn Tortillas (6) and top with Mild Diced Green Chiles (1 can) and Fresh Cilantro (to taste). Enjoy!