To answer the first question about olive oil, I'm not sure what purpose it serves (except the tongue) but I would suggest adding it after opening if it is for the taste. It would spend less time this way floating on top of the contents of your jar and would eliminate the rancid issue (added at time of use). Oils also make jars harder to get a good seal on them. On the other hand, if you have a recipe that calls for browning of meat, I see no reason not to use lard. It is an animal fat and there is no prohibition on animal fat - hey, all the meat we can is full of it. In fact, most complain of canning chicken breasts and pork loin because the resultant meat contains too little fat and it is too dry. Pork shoulders are preferred because they contain more animal fat and are thus more moist when opened. Just a thought. By the way, if in filling your jars that you do splash some oily broth on the sealing surface of the jar, wipe it off with a clean paper towel with a little vinegar on it - it should wipe much cleaner (grease free) than simply wiping with a dry paper towel. Jim in So. Calif.

Sounds lovely....but so many of the things are not in ths stores here....yet! LOL! Linda C

Here's the recipe I've used for years. It's from Tyler Florence. It's easy and good. It's from his "Ultimate" series. Chicken Enchiladas with Roasted Tomatillo Chile Salsa, Beans and Rice Ingredients Roasted Tomatillo Chile Salsa: 1 pound tomatillos, husked (or, substitute canned out of season) 1 white onion, peeled, sliced, quartered or whole 4 garlic cloves 2 jalapenos 2 teaspoons ground cumin 1 teaspoon salt 1/2 cup chopped cilantro leaves 1/2 lime, juiced Enchiladas: Extra-virgin olive oil 1/2 medium onion, diced 3 garlic cloves, chopped 1 1/2 teaspoon ground cumin 1/4 cup all-purpose flour 2 cups chicken stock, storebought is fine Chopped cilantro leaves 1 deli roasted chicken (about 3 pounds), boned, meat shredded (or, roast your own) Salt Freshly ground black pepper 10 large flour tortillas 1/2 pound Monterey Jack cheese, shredded 2 cups sour cream Chopped tomatoes and cilantro leaves, for garnish Spicy Black Beans, recipe follows Yellow Rice, recipe follows Directions: Preheat oven to 400 degrees F. For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. Enchiladas: Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato. Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired. Spicy Black Beans: 2 cups (about 1 pound) dried black beans, picked over, soaked overnight 3 tablespoons extra-virgin olive oil 1/2 medium onion, diced 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 bay leaf Kosher salt freshly ground black pepper In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper. Yellow Rice: 2 cups long-grain rice 4 cups water 2 cloves garlic, smashed 1 tablespoon turmeric 1 teaspoon kosher salt 1 bay leaf Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve. /tricia Here is a link that might be useful: Tyler Florence Ultimate Chicken Enchiladas w/Beans & Rice

I use the recipe linked below for homemade enchilada sauce. It makes a really good sauce and you can easily regulate the heat by how much chili powder you use. My younger son doesn't like hot stuff and I put in a small amount of chili powder and he loves it. I have done different knids of enchiladas - chicken, beef, veggie - all using this sauce. I agree that the best thing you could have done was to throw out the sauce. It was WAY not worth going to more effort and expense to try to save it. Here is a link that might be useful: Epicuriousl Garden Vegetable Enchiladas