I love to make enchiladas but find myself disappointed in the enchilada sauces that I buy at the store.  In my quest to eat only real unprocessed food I decided that it was time to tackle homemade enchilada sauce.

I really like to cook in bulk so I can save time in the future.  I found a really great bulk enchilada sauce created by Riddle Love.  Her recipe sounded delicious, I was skeptical about the cocoa powder but I gave it a go!  I like a lot of heat in my enchiladas, my kids do not, so I did what any reasonable person would do….I made two batches!

I used chipolte chili powder, because that is all that I had, and it was hot…really hot!  Riddle Love’s recipe called for 1/2 cup of chili powder…I have toned it down to 1/4 cup (no chili powder for the kids).  If you like flamin’ hot enchilada sauce feel free to bump it up a notch!

Here is what you need: 1/4 cup Coconut Oil, 2 tablespoons Arrowroot Powder (cornstarch subs easy enough),  1/4 cup Chili Powder (omit chili powder for the kids version), 1 quart chicken stock,  3, 7 ounce, jars of Tomato Paste, 1 tablespoon Dried Oregano, 1 tablespoon Ground Cumin, 1 teaspoon of Cocoa Powder (it really is necessary!), 2 teaspoon Sea Salt

Here is what you do:  In a large pot, heat coconut oil over medium-high heat until melted.  Meanwhile, whisk arrowroot powder (or cornstarch) into 1/4 cup of water until smooth.  Add to coconut oil.  Add chili powder (I omit chili powder for my kids sauce).  Stir until combined.  Whisk in all remaining ingredients.  Bring to a boil, then reduce heat to low and simmer 20 minutes.

I freeze my homemade enchilada sauce in mason jars. You can see that it makes a bunch!

The sauce turned out delicious and tasted awesome on my cottage cheese chicken enchiladas!