LeesaÂs Enchilada Sauce 1 cookie sheet covered with foil full of halved cored tomatoes Plus 1 onion quartered Add 6-8 whole large Anaheim chiliÂs Drizzle all with olive oil and salt and pepper Roast at 450 for approx 1 hour. Turn chiliÂs before they burn too much. They need to blister so they can be peeled. When tomatoes have roasted add them and the onion to a stock pot or blender. Use either a stick blender to puree or blend in the blender. Then add peeled chopped roasted Anaheim chiliÂs. (In a batch of two trays of tomatoes I used about 1 cup of roasted chopped peppers) Add 1 tablespoon ground cumin, 1 tablespoon minced garlic and 2 tablespoons of canning salt for every cookie sheet of tomatoes Bring to a boil and then jar and pressure cook pints at 10 lbs for 45 minutes and quarts for 60 minutes at 10 pounds. I based this recipe on Katie's roasted tomato sauce and annie's salsa. Kind of a mix of both plus a little extra spices. Katie's recipe has no extra acid added to it. I think it tastes wonderful and it was a great way to use the many extra tomatoes that I had last year and it was easy since I didn't have to stand over a hot stove and peel anything. Of course you still have to peel the chilis but if you don't have them just buy them already canned and ad the when you are ready to use the sauce. You could also just can regular tomato sauce and add the spices and chilis when you get ready to use it. I usually warm up my sauce anyway to make enchiladas. Think we are going to have to enchiladas this week - You can also use the Ball green tomatilla salsa recipe to make a green chile/enchilada sauce. I make the recipe like they do and then after I have half the batch canned I puree the other half and can it for green sauce - my cousin also uses half a jar of it in her chicken tortilla soup. Nummy! Good luck - Leesa

Check out the Salsa Verde recipe in this previous discussion and see if it will work for you. If you could freeze instead of can it then safety issues don't arise and most any tomatillo or green tomato salsa can just be pureed to turn it into enchilada sauce. But you wouldn't be able to can it. Dave Here is a link that might be useful: Salsa Verde discussion

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.

Melisande, I agree. I want corn tortillas in enchiladas too. And preferably homemade. Beverly, here is another one that I like. You can add chicken to the layers. Home Cookin Chapter: Recipes From Thibeault's Table ================== Source: Southwest Cookbook Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) Green Chili Sauce (recipe on page 195) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeno chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillos, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until the liquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock mixture into a blender or food processor. Add the Anaheim chilies, cilantro and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.