Agree that you can always find the basic recipes at NCHFP or in the Ball Books. If you don't have the books you really need to and NCHFP's site should be bookmarked. Enchilada sauce means very different things to many people but it basically a spiced green or red tomato sauce. NCHFP has recipes for at least 8 different tomato sauces. Or you can always can plain tomato sauce and quickly spice it up at prep time. That way you avoid the problems with spices intensifying or going bland in the jars. Dave

I found a great recipe today that I think is the perfect 'mock' enchilada sauce. (Linked below and included at the end of this post - sauce portion only.) This is a dish I would serve much more frequently, if it weren't such a pain to make! Looking for feedback on using STORE-BOUGHT tomato sauce and pressure canning this recipe. (Just the sauce - not including the meat!) One side of my brain says that the commercial sauce will be sufficiently acidified, but the other (safety-first!) side is saying, 'Meh, maybe not?!' Wondering if any of you gurus know the ph of commercially canned tomatoes, or if this recipe would be safe, regardless. I did look through this board, and the other recipes sound great. I just don't want to mess around with sourcing dried chili peppers, etc. Thanks in advance! RECIPE & INSTRUCTIONS: 1 medium onion, chopped fine 1 jalapeno, seeded and chopped fine 1 teaspoon canola oil 3 medium cloves garlic, minced 2 tablespoons chili powder 2 teaspoons ground cumin 3 teaspoons sugar 2 (8-oz) cans tomato sauce 1 cup water In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside. http://www.melskitchencafe.com/2011/09/red-chile-sauce-chicken-enchiladas.html Here is a link that might be useful: Mel's Kitchen Cafe

I'll have to make some of that - I love enchiladas and it would be great to have the sauce already made up. I have 150 lbs of frozen roma/italia tomatoes and I've been trying to come up with new things to make out of them. Had a bumper crop of tomatoes this year.

I had the same search and never found an approved recipe. My favorite sauce has 2 TBSP. olive oil /lb. of tomatillos and I knew the oil would be verboten in a canning sense. Ended up water bath canning just the tomatillos. Seems easy enough to roast the ancillary ingredients and put everything through the blender as needed. Give a shout if you find something.