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!