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)
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 (2 cups)
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.
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)
White Corn Tortillas (6)
and top with
Mild Diced Green Chiles (1 can)
Fresh Cilantro (to taste)