Well, I finally ran out of the enchilada sauce I canned in October, and after paying $1.79 for one teeny tiny can at the store, I decided it was time for another batch.
I made spaghetti sauce yesterday and canned it today. While I have the canner out, it was now or never on the enchilada sauce.
I did adjust my basic recipe for the whole batch – cut back on the cumin and water. After simmering for a couple of hours, it worked out perfectly divided between 9 pint jars.
Process at 10 pounds pressure for 15 minutes. Voila! 
Here’s the mondo batch recipe:
1 – 106 oz can tomato sauce (Contadina is my favorite – Sam’s carries it)
2 to 3 onions (or one LARGE onion), chopped, sauteed in olive oil, and pureed in the blender
6 1/2 teaspoons oregano
9 Tablespoons chili powder
6 1/2 teaspoons dried basil
6 or 7 teaspoons ground cumin
several tablespoons minced garlic
1/2 tomato sauce can (#10) of water
1 teaspoon black pepper
1 1/2 teaspoons salt
You could also add cayenne pepper to taste. Adjust seasonings to your liking.
Enjoy!
We use this on chicken enchiladas, bean burritos, tacos, etc.
For easy bean burritos: take 1 pkg large flour tortillas, divide 1 can of refried beans between them – spread a hefty tablespoon (at least) down the center of each tortilla, then spoon 1 to 2 tablespoons enchilada sauce on each, and lastly top with cheddar cheese. Roll up into burritos, place in a 9×13 pan, and bake at 350 degrees for about 20 to 25 minutes until they’re hot.
Brilliant! I agree that it’s nutty to pay so much for a teeny weeny can. We use enchilada seasoning in our kitchen. On the topic of enchiladas, you may enjoy this easy and delicious recipe for cheesy enchiladas – I can make it with stuff right out of my food storage. Enjoy! http://tinyurl.com/cb3d6y
I love your blog!, can you tell me – I am wondering if i can hotwater bath this enchilada recipe? It sounds good and I do not have a pressure canner….
thanks!!!!
Amanda
Since it is mostly tomato sauce, I would think water bath canning would be ok. The biggest difference between this and spaghetti sauce is the spices (and I’ve water-bathed spaghetti sauce many times with no problem). I’m thinking 30 minutes may be correct to water bath can, but you might look it up to double check. Better safe than sorry!
Thanks for stopping by!
we are going to use some of your ideas for bible school. thanksdo you know where we can find plastic molds for noahs ark?
Hi Linda,
Have you tried a place that sells candy molds? They might possibly have something that would work.
Hope your VBS is blessed!
Hi Arksoaper,
I found a recipe on Recipezaar you posted. It was your canning Enchilada recipe. In it was a link to your Spagetti sauce recipe that took a 106 oz can of Contidina tomato sauce. Urgh!!!!!!!!! somehow I lost the recipe for the tomato sauce. Have spent hours on internet searching (mondo size etc). While searching I found your home website but still cannot find the spaghetti sauce recipe for canning. I see your posts are outdated so sincerely hope all is well with you. My prayers are with you.
I canned the spag sauce before and it was great!!!! Is there any way you can direct me to the spag sauce recipe?
Thank you so much.
Blessings,
Bonny
Hi Bonny,
I’m glad you found the recipe! It’s a staple in our house.
There is a “search” feature on our blog where you can type in any phrase and it will show you where it’s located. I have to use it myself sometimes. LOL
I am only able to update the blog sporadically – I apologize for the lack of recent posts. Our lives have taken a turn that was completely unexpected, but has been a huge blessing. I’ve become the daytime caregiver for our infant great-nephew, and it has been one of my life’s greatest joys.
More on that in a bit.
God bless you!
Arksoaper
Duh!!!! I just found it!!!!! just to the right of this comment. THANK YOU and LORD bless you!!!!! Bonny
Hi! I’ve canned a delicious enchilada sauce recipe before, but the taste was far inferior to when I had made it fresh. I wondered if I had cooked it too long in the por before canning it. You don’t mention instructions or cooking time with your recipe, so I was wondering if you cook it long before canning it. Any advice would be appreciated. Blessings!
I have a question. Do you have to put vinegar in the Enchilada sauce? I read where you have to do that to bring up the PH. Thankyou, Im new at canning.